Cheesy Chicken Fritters With Garlic Aioli Dip (Printable View)
Crispy chicken fritters packed with gooey cheese, paired with creamy garlic aioli for dipping.
# Ingredient List:
→ 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 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 Suggestions:
01 -
- These fritters stay tender inside thanks to the Greek yogurt trick I learned after making dry hockey pucks one too many times
- The aioli comes together in literally two minutes but makes people think you put way more effort into dinner than you actually did
02 -
- Overcrowding the pan drops the oil temperature and makes soggy fritters so work in batches even if it takes longer
- The mixture feels wet and sloppy compared to regular fritter batter but this is exactly what keeps them tender
03 -
- Let the fritter mixture rest in the fridge for 15 minutes before cooking if you have time, it helps them hold together better
- Use freshly grated Parmesan instead of the pre-grated stuff because the anti-caking agents can make the texture weird