Cheesy Chicken Fritters With Garlic Aioli (Printable)
Crispy chicken fritters packed with gooey cheese and served with creamy garlic dipping sauce.
# 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 Make It:
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; avoid overmixing to maintain texture.
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 portion slightly with a spatula. Cook in batches without overcrowding. Fry for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to paper towel-lined plate. Add more oil as needed between batches.
04 - Whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper in a small bowl until smooth and creamy.
05 - Arrange warm chicken fritters on a serving platter with garlic aioli alongside for dipping.
# Expert Hints:
01 -
- These fritters are incredibly moist inside thanks to the Greek yogurt, creating a texture that is both light and satisfying
- The homemade garlic aioli takes less than two minutes but transforms the whole dish into something restaurant worthy
02 -
- Overmixing the batter makes tough fritters, so fold ingredients together just until they hold their shape
- Letting the fritters rest in the pan too long before flipping makes them fall apart, so wait for that nice golden crust first
03 -
- Use a cookie scoop for uniform sized fritters that cook evenly
- Let the oil come back to temperature between batches for consistent browning