Cheesy Chicken Fritters Garlic Aioli (Printable)
Golden chicken fritters loaded with melted cheese, paired with zesty garlic aioli for dipping. Perfect as appetizers or quick meals.
# What You Need:
→ 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)
→ 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:
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. 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 creamy.
05 - Serve the warm chicken fritters immediately with garlic aioli on the side for dipping.
# Expert Tips:
01 -
- They come together in under 40 minutes from ingredients you probably already have
- The texture impossibly crispy outside, tender inside makes people think you spent hours
02 -
- Overcrowding the pan drops the oil temperature and makes fritters soggy
- Letting the mixture rest for 10 minutes in the refrigerator helps the fritters hold their shape
03 -
- Grate garlic directly into the aioli for the smoothest texture
- Sprinkle a little flaky sea salt on fritters right after frying