Cheesy Chicken Fritters Garlic Aioli (Printable version)

Tender golden fritters packed with gooey cheese, served with creamy garlic dip

# List of ingredients:

→ 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

# Directions:

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.
02 - Heat the olive oil in a large nonstick skillet over medium heat.
03 - Scoop heaping tablespoons of the chicken mixture into the pan, flattening each slightly with a spatula. Do not overcrowd the pan.
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.
06 - Serve the warm chicken fritters with garlic aioli on the side for dipping.

# Expert Advice:

01 -
  • The crispy outside gives way to impossibly tender, cheese-studded chicken inside
  • That garlic aioli is the kind of dipping sauce youll want to put on everything
  • They come together in under 40 minutes but taste like you spent all day cooking
02 -
  • Let the oil come back to temperature between batches or later fritters will absorb too much grease
  • The mixture should feel sticky but manageable, if it is too wet add another tablespoon of flour
  • These are best eaten fresh but keep surprisingly well in the fridge for next-day lunches
03 -
  • Chill the fritter mixture for 15 minutes if it feels too sticky to work with
  • Use a cookie scoop for perfectly uniform portions that cook evenly

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