Description
Crispy Potato Croquettes with Creamy Chicken Filling are a golden-brown, crunchy snack or appetizer featuring a perfectly crispy potato exterior and a rich, velvety chicken filling. This comforting dish combines simple, everyday ingredients to create an indulgent yet approachable treat suitable for family gatherings, parties, or a satisfying meal. The croquettes boast a delightful texture contrast with a creamy and flavorful center, making every bite both tasty and memorable.
Ingredients
Units
Scale
Potato Layer
- 4 large Russet potatoes (about 2 lbs), peeled and boiled
- 1 egg, beaten
- Salt and pepper to taste
Creamy Chicken Filling
- 2 cups cooked chicken breast or thighs, shredded finely
- 2 tbsp butter
- 1/4 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or herbs of choice)
- Salt and pepper to taste
Coating
- 1 1/2 cups bread crumbs (or crushed cornflakes/almond meal for gluten-free)
- Vegetable oil, for frying
Instructions
- Prepare the Potatoes: Peel and boil the Russet potatoes until tender. Drain thoroughly and mash them while still hot until smooth and lump-free. Season with a pinch of salt and set aside to cool slightly.
- Make the Creamy Chicken Filling: In a pan, sauté finely chopped onions and minced garlic in butter over medium heat until translucent and fragrant. Add the shredded cooked chicken, pour in the heavy cream, and stir in chopped parsley or your preferred herbs. Let the mixture simmer gently until it thickens and becomes creamy. Season with salt and pepper to taste, then remove from heat.
- Combine the Mixture: Thoroughly mix the creamy chicken filling into the mashed potatoes. Add the beaten egg and blend well to bind the mixture. Once combined, shape the mixture into small, evenly sized croquettes using your hands or a spoon.
- Bread the Croquettes: Roll each croquette in bread crumbs until fully coated. This step ensures the croquettes achieve their signature crispy texture after frying.
- Fry to Golden Perfection: Heat vegetable oil in a deep pan to medium-high heat. Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3 to 4 minutes per batch. Transfer fried croquettes onto a paper towel-lined plate to absorb excess oil.
Notes
- Drain Potatoes Well: Ensure potatoes are thoroughly drained to prevent soggy croquettes.
- Cool the Mixture: Let the potato and chicken mixture cool slightly before shaping to help them hold together better.
- Use Fresh Bread Crumbs: Freshly made bread crumbs provide a better crisp than store-bought varieties.
- Maintain Oil Temperature: Fry at medium-high heat to get a crispy crust without excess oil absorption.
- Fry in Batches: Avoid overcrowding the pan to keep the oil hot and croquettes crisp.
Nutrition
- Serving Size: 2 croquettes
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg