“My mother-in-law hardly eats anything these days, but she tore this up!”

Instructions:
For the Chicken Fritters:

Dice the chicken breasts into 1/3-inch thick pieces and place them in a large mixing bowl.
Add the remaining batter ingredients to the bowl: eggs, mayonnaise, flour (or starch), shredded mozzarella, chopped dill, salt, and black pepper. Stir until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
Heat a large non-stick pan over medium heat and add the oil.
When the oil is hot, add heaping tablespoons of the chicken mixture to the pan.
Slightly flatten the tops of the fritters with the back of a spoon.
Sauté the fritters uncovered for 3-4 minutes on the first side, then flip and sauté for 3 minutes on the second side, or until golden brown and cooked through.
Repeat with the remaining fritters, adding more oil as needed.
For the Garlic Aioli Dip (Optional):

Combine all the aioli ingredients in a small bowl or measuring cup: mayonnaise, pressed garlic, lemon juice, salt, and black pepper.
Stir until smooth.
Serve the chicken fritters warm with the garlic aioli dip.