Cheesy Chicken Fritters With Garlic Aioli Dip (Printable Version)

Golden chicken patties packed with melted cheese, paired with zesty garlic dip

# 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:

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.
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 well combined.
05 - Serve the warm chicken fritters immediately with garlic aioli on the side for dipping.

# Expert Tips:

01 -
  • These fritters are incredibly crispy on the outside while staying tender and juicy inside thanks to the Greek yogurt in the mixture
  • The homemade garlic aioli takes less than two minutes to make but tastes like something from a fancy bistro
  • Everything comes together in just 35 minutes from start to finish
02 -
  • Do not press down on the fritters while they are cooking or you will squeeze out all the moisture and make them dense
  • Let the oil come back to temperature between batches or the later fritters will turn out greasy instead of crispy
  • The fritters are done when they feel firm and spring back when pressed gently
03 -
  • Use a box grater to shred your own mozzarella instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
  • Grate the garlic for the aioli on a microplane for the smoothest texture and most intense flavor

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