Description
These Crispy Potato Croquettes with Creamy Chicken Filling are a delicious appetizer or snack featuring tender mashed potatoes enveloping a savory chicken and cheese center. Fried to golden perfection, they offer a crunchy exterior with a smooth, flavorful inside, ideal for parties or casual gatherings.
Ingredients
Scale
Potato Mixture
- 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 pepper, to taste
Coating and Frying
- 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 to the pot.
- Mash Potatoes: Add butter, milk, salt, and pepper to the potatoes, then mash until smooth. Let the mashed potatoes cool to room temperature.
- Prepare Filling: While the potatoes cool, combine shredded chicken, cream cheese, Parmesan cheese, and chopped parsley in a bowl. Mix until smooth and creamy. Season with salt and pepper to taste.
- Form Croquettes: Once mashed potatoes have cooled, take about 1 tablespoon of potato mixture, flatten it in your palm, place a teaspoon of chicken filling in the center, then mold the potato around it to form a ball or oval shape. Repeat with remaining mixture.
- Coat Croquettes: Dip each croquette in beaten egg, then roll thoroughly in breadcrumbs to coat completely.
- Fry Croquettes: Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Fry croquettes in batches for 3–4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve hot as an appetizer or snack with your favorite dipping sauce such as ranch or spicy mayo.
Notes
- Ensure mashed potatoes are cooled before forming the croquettes to prevent them from falling apart during frying.
- Use panko breadcrumbs for a lighter and crunchier coating.
- Fry in small batches to avoid overcrowding the pan and maintain oil temperature.
- Leftover croquettes can be reheated in an oven to retain crispiness.
