Chicken and Potato Croquettes
Chicken and Potato Croquettes
Ingredients
For the Croquettes
- 4 potatoes, large, peeled, boiled, and mashed
- 1 pound boneless chicken breast, boiled in salt water and shredded
- 1 cup mixed bell peppers, diced
- 1/2 cup green onion, diced
- 2 carrots, medium, diced and boiled
- 1 1/2 cups mozzarella cheese, shredded
- 2 eggs
- 4 tablespoons corn starch
- to taste salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon red chili flakes
- as needed oil, for frying
For the Coating
- 5 tablespoons all purpose flour
- 1/2 cup water, or more, to make a thick slurry
- 1 cup panko bread crumbs
Instructions
- 1
In a large bowl, combine the mashed potatoes, shredded chicken, diced boiled carrots, diced mixed bell peppers, and diced green onions.
⏱️ 5 min
- 2
Add the seasonings: salt (to taste), 1 teaspoon black pepper powder, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 tablespoon chicken bouillon powder, and 1 teaspoon red chili flakes.
⏱️ 2 min
- 3
Add the 4 tablespoons of corn starch and crack in the 2 eggs.
⏱️ 1 min
- 4
Add the 1 1/2 cups of shredded mozzarella cheese to the mixture.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly with a spatula or your hands until well combined and a cohesive mixture forms.
⏱️ 5 min
- 6
Take a portion of the mixture and roll it between your palms to form a round shape, then slightly flatten it into a croquette patty. Place the shaped croquettes on a clean surface or plate. Repeat until all the mixture is used.
⏱️ 10 min
- 7
Prepare the coating station: In a separate shallow bowl, whisk together 5 tablespoons all-purpose flour and 1/2 cup water to create a thick slurry. Adjust water as needed to achieve a thick, pancake-like consistency. In another shallow plate or bowl, add 1 cup panko bread crumbs.
⏱️ 3 min
- 8
Dip each shaped croquette first into the wet flour slurry, ensuring it's fully coated. Then, transfer the croquette to the panko bread crumbs and coat it completely, pressing gently to adhere the crumbs. Set aside on a clean plate.
⏱️ 10 min
- 9
Heat oil for frying in a deep pan or Dutch oven to 350°F. Ensure there is enough oil to submerge the croquettes at least halfway.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the coated croquettes into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3 to 4 minutes, or until they are golden brown and crispy. Use tongs to flip them to ensure even browning on all sides.
⏱️ 10 min•🌡️ 350
- 11
Remove the fried croquettes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 12
Serve the golden-brown croquettes immediately with your favorite dipping sauce and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Potato Croquettes
For the Croquettes
- 4 potatoes, large, peeled, boiled, and mashed
- 1 pound boneless chicken breast, boiled in salt water and shredded
- 1 cup mixed bell peppers, diced
- 1/2 cup green onion, diced
- 2 carrots, medium, diced and boiled
- 1 1/2 cups mozzarella cheese, shredded
- 2 eggs
- 4 tablespoons corn starch
- to taste salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon red chili flakes
- as needed oil, for frying
For the Coating
- 5 tablespoons all purpose flour
- 1/2 cup water, or more, to make a thick slurry
- 1 cup panko bread crumbs
Instructions
- 1
In a large bowl, combine the mashed potatoes, shredded chicken, diced boiled carrots, diced mixed bell peppers, and diced green onions.
⏱️ 5 min - 2
Add the seasonings: salt (to taste), 1 teaspoon black pepper powder, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 tablespoon chicken bouillon powder, and 1 teaspoon red chili flakes.
⏱️ 2 min - 3
Add the 4 tablespoons of corn starch and crack in the 2 eggs.
⏱️ 1 min - 4
Add the 1 1/2 cups of shredded mozzarella cheese to the mixture.
⏱️ 1 min - 5
Mix all the ingredients thoroughly with a spatula or your hands until well combined and a cohesive mixture forms.
⏱️ 5 min - 6
Take a portion of the mixture and roll it between your palms to form a round shape, then slightly flatten it into a croquette patty. Place the shaped croquettes on a clean surface or plate. Repeat until all the mixture is used.
⏱️ 10 min - 7
Prepare the coating station: In a separate shallow bowl, whisk together 5 tablespoons all-purpose flour and 1/2 cup water to create a thick slurry. Adjust water as needed to achieve a thick, pancake-like consistency. In another shallow plate or bowl, add 1 cup panko bread crumbs.
⏱️ 3 min - 8
Dip each shaped croquette first into the wet flour slurry, ensuring it's fully coated. Then, transfer the croquette to the panko bread crumbs and coat it completely, pressing gently to adhere the crumbs. Set aside on a clean plate.
⏱️ 10 min - 9
Heat oil for frying in a deep pan or Dutch oven to 350°F. Ensure there is enough oil to submerge the croquettes at least halfway.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the coated croquettes into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3 to 4 minutes, or until they are golden brown and crispy. Use tongs to flip them to ensure even browning on all sides.
⏱️ 10 min•🌡️ 350 - 11
Remove the fried croquettes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 12
Serve the golden-brown croquettes immediately with your favorite dipping sauce and enjoy.
⏱️ 1 min