Cheesy Chicken Fritters With Garlic Aioli (Printable)

Golden chicken fritters loaded with cheese, served with creamy garlic dip.

# 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 - In a large bowl, combine 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 - Pour olive oil into a large nonstick skillet and heat over medium heat until shimmering.
03 - Scoop heaping tablespoons of the chicken mixture into the pan, flattening each slightly with a spatula. Avoid overcrowding to ensure even cooking. Fry for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. 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 well blended.
05 - Arrange warm chicken fritters on a serving platter with garlic aioli on the side for dipping.

# Expert Advice:

01 -
  • The fritters stay incredibly moist inside thanks to the Greek yogurt, which I discovered after years of dry, disappointing patties
  • That golden crispy crust gives way to gooey melted cheese pockets that make every bite exciting
  • The homemade garlic aioli takes two minutes but transforms these into something you would order at a restaurant
02 -
  • Overcrowding the pan causes the temperature to drop, resulting in soggy, greasy fritters that never develop that beautiful golden crust
  • Mixing the chicken mixture too vigorously makes the fritters dense and rubbery instead of light and tender
  • Letting the fritter mixture rest in the refrigerator for 15 minutes before cooking helps them hold together better in the pan
03 -
  • Use a cookie scoop for uniform fritters that cook evenly and look professional
  • Grating the garlic directly into the aioli releases more oils and creates a stronger garlic flavor
  • Let the cooked fritters rest on a wire rack instead of paper towels to keep them crispy on all sides

Return