Cheesy Chicken Fritters With Garlic Aioli (Printable)

Golden chicken fritters packed with gooey cheese, served with creamy garlic aioli for dipping.

# 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 Steps:

01 - Combine the diced chicken, mozzarella, Parmesan, eggs, Greek yogurt, flour, parsley, minced garlic, salt, pepper, and smoked paprika in a large bowl. Mix until just combined; avoid overmixing to keep the texture tender.
02 - Warm 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 portion slightly with a spatula. Cook in batches without overcrowding to ensure even browning.
04 - Cook the fritters for 3 to 4 minutes per side until golden brown and completely cooked through. Transfer to a plate lined with paper towels to drain. Repeat with remaining mixture, adding more oil as needed.
05 - Whisk together the mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper in a small bowl until smooth and well combined.
06 - Arrange the warm chicken fritters on a serving platter with the garlic aioli on the side for dipping.

# Expert Suggestions:

01 -
  • The contrast between the crispy exterior and the gooey, cheesy center is absolutely addictive
  • They come together in just 35 minutes but taste like something from a restaurant
  • The garlic aioli takes them over the top and keeps people coming back for seconds
02 -
  • Do not overcrowd the pan or the fritters will steam instead of getting crispy
  • Let the oil get properly hot before adding the first batch for the best golden crust
  • The fritters will continue to cook slightly as they rest on the paper towels
03 -
  • Grating the garlic directly into the aioli releases more flavor than mincing
  • A cookie scoop helps portion the fritters evenly for consistent cooking

Go Back