Description
Delicious and crispy potato croquettes filled with a creamy chicken mixture, perfect as a savory appetizer or snack. These golden bites combine smooth mashed potatoes with a rich filling of shredded chicken, cream cheese, and Parmesan, then are coated in breadcrumbs and fried to perfection.
Ingredients
Scale
Mashed Potatoes
- 4 medium potatoes, peeled and cubed
- 2 tbsp unsalted butter
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken Filling
- 2 cups cooked chicken, shredded
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Coating and Frying
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 cups breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Boil Potatoes: Boil the cubed potatoes in salted water for about 10–15 minutes or until tender. Drain and return them to the pot to prepare for mashing.
- Mash Potatoes: Add unsalted butter, whole milk, salt, and black pepper to the drained potatoes. Mash thoroughly until smooth and creamy. Allow the mashed potatoes to cool to room temperature before proceeding to the next step.
- Prepare Chicken Filling: In a mixing bowl, combine shredded cooked chicken, softened cream cheese, grated Parmesan cheese, and chopped fresh parsley. Mix well until the filling is smooth and creamy. Season with salt and pepper according to taste.
- Shape Croquettes: Once the mashed potatoes have cooled, take about 1 tablespoon of the mixture and flatten it in your palm. Place about a teaspoon of the chicken filling in the center, then carefully mold the potato around the filling to form a ball or oval shape. Repeat until all the mixtures are used.
- Coat Croquettes: Dip each formed croquette first into the beaten egg, then roll it thoroughly in breadcrumbs to coat evenly. Ensure every croquette is well-coated to achieve a crispy exterior when fried.
- Fry Croquettes: Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the croquettes in batches for 3–4 minutes, or until they turn golden brown and crispy on all sides. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the crispy potato croquettes hot as an appetizer or snack. They pair well with dipping sauces like ranch dressing or spicy mayo. Enjoy your homemade crispy croquettes!
Notes
- You can prepare croquettes in advance and store them in the refrigerator before frying.
- For extra crispiness, double coat the croquettes by repeating the egg and breadcrumb dip before frying.
- Use panko breadcrumbs for a lighter, crunchier texture.
- If preferred, bake instead of frying by spraying croquettes with oil and baking at 400°F (200°C) for 20 minutes, turning halfway through.
- Ensure oil temperature stays steady to avoid greasy or undercooked croquettes.
