Cheesy Chicken Fritters With Garlic Aioli (Printer-friendly)

Golden chicken fritters loaded with melted cheese, paired with zesty garlic aioli dip for a crowd-pleasing appetizer or satisfying light meal.

# What You 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 - In a large bowl, combine the 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 the 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 to ensure even cooking.
04 - Fry the fritters 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.
05 - In a small bowl, whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper until smooth and well combined.
06 - Serve the warm chicken fritters with garlic aioli on the side for dipping.

# Expert Tips:

01 -
  • They come together faster than you can set the table, making them perfect for unexpected guests or weeknight cravings
  • The crispy exterior gives way to incredibly tender chicken and melted cheese in every bite
  • That homemade garlic aioli is so good you will want to put it on everything else too
02 -
  • Do not overcrowd the pan or the fritters will steam instead of crisp up, and you will lose that gorgeous golden crust
  • Let the fritters rest on paper towels for at least a minute before serving, otherwise the first bite will be nothing but hot oil
  • The aioli tastes better if you make it first and let it sit while you cook the fritters, giving the garlic time to mellow
03 -
  • If your fritters are falling apart, your chicken pieces might be too large, or you may need another tablespoon of flour
  • Grating the garlic directly into the aioli releases more flavor than mincing it with a knife
  • Keep finished fritters warm in a 150°C oven while you finish cooking the rest of the batch

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