Cheesy Chicken Fritters With Garlic Aioli Dip (Printable)

Golden 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, taking care not to overmix the ingredients.
02 - Heat olive oil in a large nonstick skillet over medium heat until shimmering.
03 - Scoop heaping tablespoons of the chicken mixture into the pan, flattening each slightly with a spatula. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed.
04 - Whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper in a small bowl until smooth and well combined.
05 - Serve the warm chicken fritters immediately with the garlic aioli on the side for dipping.

# Expert Tips:

01 -
  • The texture combination crispy outside, tender chicken inside, and pockets of gooey cheese is absolutely addictive
  • These come together in under 40 minutes but taste like something youd order at a restaurant
  • The homemade aioli elevates everything and takes literally two minutes to whisk together
02 -
  • Make sure your chicken is cut into very small, even pieces so the fritters cook through before the outside burns
  • Let the oil come back to temperature between batches otherwise the later fritters will be greasy instead of crispy
  • The aioli tastes better if you make it first and let it sit while you cook the fritters
03 -
  • Use a cookie scoop for evenly sized fritters that will all cook at the same rate
  • Grate your own Parmesan instead of using pre grated cheese for way better melting and flavor

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