Creamy Chicken & Broccoli Fritters with Lemon Aioli

Name: Creamy Chicken & Broccoli Fritters with Lemon Aioli
Prep time: 25 min
Cook time: 20 min
Yield: 6

chicken broccoli fritters lemon aioli crispy family-friendly

These golden fritters combine tender chicken and fresh broccoli in a creamy, cheesy batter, pan-fried until crispy and served with a bright lemon aioli for a delicious way to enjoy vegetables.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 20

Ingredients

450g1 lb boneless, skinless chicken breast, finely diced
400g14 oz fresh broccoli florets, finely chopped
3 large3 large eggs, beaten
125g1 cup all-purpose flour
115g1 cup sharp cheddar cheese, shredded
60g1/2 cup Parmesan cheese, grated
120ml1/2 cup sour cream
4 stalks4 stalks green onions, finely sliced
3 cloves3 cloves garlic, minced
15ml1 tbsp fresh dill, chopped
5ml1 tsp baking powder
5ml1 tsp salt
2.5ml1/2 tsp freshly ground black pepper
2.5ml1/2 tsp paprika
for fryingfor frying vegetable oil
180ml3/4 cup mayonnaise
45ml3 tbsp fresh lemon juice
10ml2 tsp lemon zest
2 cloves2 cloves garlic, minced (for aioli)
15ml1 tbsp fresh parsley, chopped

Instructions

Blanch 400g14 oz fresh broccoli florets in boiling salted water for 2 minutes. Drain and immediately plunge into ice water. Drain again and pat very dry.
Season 450g1 lb boneless with salt and pepper. Heat 15ml (1 tbsp) oil in skillet and cook chicken 5-6 minutes until just cooked through. Let cool slightly.
In large bowl, combine cooked chicken, blanched broccoli, 3 large3 large eggs, 125g1 cup all-purpose flour, 115g1 cup sharp cheddar cheese, 60g1/2 cup Parmesan cheese, and 120ml1/2 cup sour cream.
Add 4 stalks4 stalks green onions, 3 cloves3 cloves garlic, 15ml1 tbsp fresh dill, 5ml1 tsp baking powder, 5ml1 tsp salt, 2.5ml1/2 tsp freshly ground black pepper, and 2.5ml1/2 tsp paprika. Mix until well combined. Let rest 10 minutes.
For aioli, whisk 180ml3/4 cup mayonnaise, 45ml3 tbsp fresh lemon juice, 10ml2 tsp lemon zest, 2 cloves2 cloves garlic, and 15ml1 tbsp fresh parsley. Season with salt and pepper. Refrigerate until serving.
Heat 3mm (1/8-inch) for fryingfor frying vegetable oil in large skillet over medium heat.
Drop heaping spoonfuls (about 60ml/1/4 cup) of mixture into hot oil, flattening slightly with back of spoon.
Fry 3-4 minutes per side until golden brown and crispy. Don't overcrowd pan.
Transfer to paper towel-lined plate. Keep warm in 95°C (200°F) oven while cooking remaining batches.
Serve hot fritters with lemon aioli for dipping.

Ingredients

id: chicken_breast metric: 450g imperial: 1 lb name: boneless, skinless chicken breast, finely diced
id: fresh_broccoli metric: 400g imperial: 14 oz name: fresh broccoli florets, finely chopped
id: eggs metric: 3 large imperial: 3 large name: eggs, beaten
id: all_purpose_flour metric: 125g imperial: 1 cup name: all-purpose flour
id: cheddar_cheese metric: 115g imperial: 1 cup name: sharp cheddar cheese, shredded
id: parmesan_cheese metric: 60g imperial: 1/2 cup name: Parmesan cheese, grated
id: sour_cream metric: 120ml imperial: 1/2 cup name: sour cream
id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, finely sliced
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: fresh_dill metric: 15ml imperial: 1 tbsp name: fresh dill, chopped
id: baking_powder metric: 5ml imperial: 1 tsp name: baking powder
id: salt metric: 5ml imperial: 1 tsp name: salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: paprika metric: 2.5ml imperial: 1/2 tsp name: paprika
id: vegetable_oil metric: for frying imperial: for frying name: vegetable oil
id: mayonnaise metric: 180ml imperial: 3/4 cup name: mayonnaise
id: lemon_juice metric: 45ml imperial: 3 tbsp name: fresh lemon juice
id: lemon_zest metric: 10ml imperial: 2 tsp name: lemon zest
id: garlic_aioli metric: 2 cloves imperial: 2 cloves name: garlic, minced (for aioli)
id: fresh_parsley metric: 15ml imperial: 1 tbsp name: fresh parsley, chopped

Instructions

Blanch {fresh_broccoli} in boiling salted water for 2 minutes. Drain and immediately plunge into ice water. Drain again and pat very dry.
Season {chicken_breast} with salt and pepper. Heat 15ml (1 tbsp) oil in skillet and cook chicken 5-6 minutes until just cooked through. Let cool slightly.
In large bowl, combine cooked chicken, blanched broccoli, {eggs}, {all_purpose_flour}, {cheddar_cheese}, {parmesan_cheese}, and {sour_cream}.
Add {green_onions}, {garlic}, {fresh_dill}, {baking_powder}, {salt}, {black_pepper}, and {paprika}. Mix until well combined. Let rest 10 minutes.
For aioli, whisk {mayonnaise}, {lemon_juice}, {lemon_zest}, {garlic_aioli}, and {fresh_parsley}. Season with salt and pepper. Refrigerate until serving.
Heat 3mm (1/8-inch) {vegetable_oil} in large skillet over medium heat.
Drop heaping spoonfuls (about 60ml/1/4 cup) of mixture into hot oil, flattening slightly with back of spoon.
Fry 3-4 minutes per side until golden brown and crispy. Don't overcrowd pan.
Transfer to paper towel-lined plate. Keep warm in 95°C (200°F) oven while cooking remaining batches.
Serve hot fritters with lemon aioli for dipping.

Tips

Broccoli Prep: Chop broccoli finely and uniformly - large pieces won't hold together well. Pat very dry after blanching.

Chicken Options: Use rotisserie chicken for convenience, or substitute with canned tuna or salmon.

Cheese Choices: Gruyère or Swiss work well instead of cheddar. Add crumbled feta for Mediterranean twist.

Make-Ahead: Mix batter up to 4 hours ahead and refrigerate. Fry just before serving for best texture.

Baking Option: For lighter version, bake on parchment-lined sheet at 200°C (400°F) for 15-20 minutes, flipping once.

Serving Ideas: Serve over salad greens for a complete meal, or in pita pockets with lettuce and tomato.

Storage: Refrigerate cooked fritters up to 3 days. Reheat in oven to maintain crispiness.

Freezing: Freeze cooked fritters in single layer, then transfer to bags. Reheat from frozen in 190°C (375°F) oven.