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# Preparing the fritter mix Cut the chicken breast into small chunks, perhaps 1/4 in (6 mm) cubes. Blend the pork rinds or crush them in a ziplock bag. Mix together the mayonnaise, eggs, crushed pork rinds, chopped dill weeds, salt and pepper. Depending on how salty your pork rinds are, you may want to reduce the amount of salt or skip it entirely. Stir together the chicken, grated mozzarella and egg mixture. Cover with clingfilm or transfer to an airtight container and let rest for at least 2 hours or even overnight. # Frying the fritters In a pan, heat some oil over medium-high heat. Using a quarter cup measure (about 1.9 oz or 54 g), add some of the fritter mix to the pan and flatten it out using a spoon or spatula. This should give you three large fritters per serving. Fry for about 3 minutes, then flip and fry for another 3 minutes. The fritters should have a golden-brown crust and be fully cooked inside. You can check this by cutting one of the fritters in half, the meat should no longer be pink. Work in batches until all the mix is used up. # Making the aioli Mince the garlic and mix it with the remaining ingredients. Serve the chicken fritters with some aioli and enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. It's best to reheat the fritters in the oven or on the stovetop. Like this they have a crisper texture than if you microwave them.
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