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Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1 ⅓ cups shredded mozzarella, 1 ½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.
Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil.
When oil is hot, add the chicken mixture a heaping Tablespoon at a time.
Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and sauté 3 min on the second side or until outsides are golden brown and chicken is fully cooked through.
Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.