Cheesy Chicken Fritters With Garlic Aioli (Printable)

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

# What You'll Need:

→ 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

# How-To Steps:

01 - Combine diced chicken, mozzarella, Parmesan, eggs, Greek yogurt, flour, parsley, minced garlic, salt, pepper, and smoked paprika in a large bowl. Mix until just combined, being careful not to overmix.
02 - Pour olive oil into a large nonstick skillet and warm over medium heat until shimmering.
03 - Drop heaping tablespoons of chicken mixture into the hot pan, flattening each slightly with a spatula. Avoid overcrowding to ensure even cooking. Fry for 3 to 4 minutes per side until golden brown and completely cooked through. Transfer to paper towel-lined plate. Continue with remaining mixture, adding more oil as needed.
04 - Whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper in a small bowl until smooth and well combined.
05 - Arrange warm chicken fritters on a serving platter with garlic aioli alongside for dipping.

# Expert Advice:

01 -
  • The crispy outside gives way to impossibly tender chicken inside, like a secret you want to keep eating
  • That homemade garlic aioli makes everything better and honestly I could eat it on a spoon
  • They come together faster than you can decide what to order for takeout
02 -
  • overcrowding the pan lowers the oil temperature and makes soggy fritters so work in batches
  • Letting the fritter mixture rest for 10 minutes before frying helps them hold together better
  • The aioli tastes better after it sits for at least 30 minutes so make it first if you can
03 -
  • Grating the cheese yourself instead of buying pre-shredded makes a huge difference in how well it melts
  • Adding a pinch of cayenne to the aioli gives it a gentle heat that keeps people coming back for more

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