Cheesy Chicken Fritters With Garlic Aioli Dip (Printable)

Golden, tender chicken fritters loaded with melted cheese, served alongside a zesty garlic aioli for dipping.

# Ingredient List:

→ For the Chicken Fritters

01 - 1 lb boneless, skinless chicken breasts, finely diced
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup grated Parmesan cheese
04 - 2 large eggs
05 - 2 tablespoons plain Greek yogurt
06 - 1/2 cup all-purpose flour
07 - 2 tablespoons chopped fresh parsley
08 - 2 cloves garlic, minced
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons olive oil for frying

→ For the Garlic Aioli Dip

13 - 1/2 cup mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 2 cloves garlic, finely minced or grated
16 - 1 teaspoon Dijon mustard
17 - 1 tablespoon chopped fresh parsley
18 - Salt and pepper to taste

# Steps:

01 - In a large bowl, combine diced chicken, mozzarella, Parmesan, eggs, Greek yogurt, flour, parsley, minced garlic, salt, pepper, and smoked paprika. Mix until just combined; do not overmix to maintain tender texture.
02 - Heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
03 - Scoop heaping tablespoons of the chicken mixture into the pan, flattening each slightly with a spatula. Do not overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels. Repeat with remaining mixture, adding more oil as needed.
04 - In a small bowl, whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper until smooth and fully incorporated.
05 - Serve the warm chicken fritters immediately with garlic aioli on the side for dipping.

# Expert Advice:

01 -
  • The crispy exterior gives way to impossibly tender, juicy chicken inside
  • That homemade garlic aioli turns these fritters into something people will actually beg you to make again
  • They come together in under 40 minutes but taste like you spent all afternoon cooking
02 -
  • Don't be tempted to make the fritters larger or they will not cook through before the outside burns
  • Let the oil get properly hot between batches, otherwise the fritters will absorb too much grease and become soggy
  • The mixture will seem wet and loose, but this is exactly right and ensures tender fritters
03 -
  • Grate the garlic directly into the aioli for the smoothest texture, no one wants to bite into a raw garlic chunk
  • Pat the fritters briefly with paper towels after frying so they stay crispy rather than getting soggy from excess oil

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