These sophisticated croquettes combine tender chicken, creamy potatoes, and melted cheese in a golden-brown crust. Perfect for entertaining, these versatile appetizers elevate any gathering with their crispy exterior and rich, flavorful filling. The combination of Italian herbs and two types of cheese creates a memorable blend of textures and tastes that will impress your guests.
Ingredients
For the Filling
- Chicken (boiled and shredded): 350g (12.3 oz)
- Potatoes (boiled and mashed): 650g (23 oz)
- Butter or oil: 1 tablespoon (15ml)
- Unsalted butter (room temperature): 2 tablespoons (30g)
- Large onion (chopped): 1 piece
- Red and green capsicum: 2 small
- Milk: 240ml (1 cup)
- All-purpose flour: 2 tablespoons (30g)
- Mozzarella cheese (grated): 120g (1/2 cup)
- Cheddar cheese (grated): 120g (1/2 cup)
Seasonings
- Salt: 1 teaspoon, divided
- Italian herbs: 1 teaspoon
- Garlic powder: 1 teaspoon
- Crushed red chilies: 1/2 tablespoon
- Black pepper powder: 1/2 teaspoon
- White pepper powder: 1/2 teaspoon
- Dried parsley: 1 teaspoon
- Fresh coriander (chopped): 3-4 tablespoons
For Coating
- All-purpose flour: 1 cup (120g)
- Egg whites: 2
- Breadcrumbs: 2 cups (180g)
- Oil for deep frying
Instructions
- Prepare the Base
- Heat butter or oil in a large pan over medium heat
- Sauté chopped onions until translucent
- Add chopped capsicum and cook until softened
- Create the Filling
- Add shredded chicken, salt, Italian herbs, and garlic powder
- Stir in flour and cook for 1-2 minutes
- Pour in milk gradually, stirring constantly until thickened
- Remove from heat and let cool
- Combine Ingredients
- Mix mashed potatoes with black pepper, white pepper, and salt
- Add room temperature butter and fresh coriander
- Incorporate the cooled chicken mixture
- Fold in both types of cheese
- Shape the Croquettes
- Take portions of the mixture and form oval-shaped croquettes
- Place on a lined tray
- Refrigerate for 30 minutes to firm up
- Coating Process
- Set up three bowls: flour, beaten egg whites, and breadcrumbs
- Coat each croquette in flour, then egg white, then breadcrumbs
- Repeat for extra crispiness if desired
- Frying
- Heat oil to 350°F (175°C)
- Fry croquettes until golden brown, about 3-4 minutes
- Drain on paper towels
Timing
- Preparation: 45 minutes
- Chilling: 30 minutes
- Cooking: 20 minutes
- Total time: 1 hour 35 minutes
Nutritional Information
Per croquette (based on 12 servings):
- Calories: 320
- Protein: 15g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 2g
- Sodium: 380mg
Expert Tips and Tricks
The success of these croquettes lies in proper preparation and technique. Ensure the mashed potatoes are completely cool before mixing with other ingredients. When shaping, compress the mixture firmly to prevent breaking during frying. For the crispiest results, maintain oil temperature between 350-375°F (175-190°C).
Variations and Substitutions
This versatile recipe accommodates various modifications to suit different preferences. Consider using turkey instead of chicken, sweet potatoes for regular potatoes, or different cheese combinations. For a lighter version, these can be baked at 400°F (200°C) for 20-25 minutes, turning halfway through.
Common FAQs
Q: Can I prepare these in advance?
A: Yes, shape and coat the croquettes up to 24 hours ahead, storing them in the refrigerator.
Q: Why are my croquettes breaking during frying?
A: Ensure adequate chilling time and proper coating technique. The mixture should be firm before coating.
Q: Can I freeze these croquettes?
A: Yes, freeze uncooked, coated croquettes for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.
Q: What sauces pair well with these?
A: Serve with garlic aioli, spicy tomato sauce, or honey mustard dipping sauce.
Storage and Make-Ahead Tips
These croquettes maintain their quality when properly stored. Keep uncooked, coated croquettes refrigerated for up to 24 hours. Once cooked, store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.
