Description
These Crispy Potato Croquettes with Creamy Chicken Filling offer a delightful combination of smooth, buttery mashed potatoes encasing a savory, cheesy chicken center. Perfectly golden and crunchy on the outside, they make an excellent appetizer or snack to impress your guests or enjoy at home.
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
- 1/2 cup all-purpose flour
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
Breading & Frying
- 1 large egg, beaten
- 2 cups breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a pot of salted water and boil for 10–15 minutes until tender when pierced with a fork. Drain the water and return the potatoes to the pot.
- Mash the Potatoes: Add the butter, whole milk, salt, and pepper to the hot potatoes. Mash thoroughly until the mixture is smooth and creamy. Allow the mashed potatoes to cool to room temperature to prevent melting the filling during assembly.
- Prepare the Chicken Filling: While the potatoes cool, combine shredded cooked chicken, softened cream cheese, grated Parmesan, and chopped parsley in a bowl. Mix until smooth and creamy; season with salt and pepper to taste.
- Shape the Croquettes: Once the mashed potatoes have cooled, take about 1 tablespoon of the potato mixture and flatten it in your palm. Place a teaspoon of the chicken filling in the center, then carefully mold the potato around the filling to form a shaped ball or oval. Repeat with remaining ingredients.
- Bread the Croquettes: Dip each croquette first into the beaten egg, then roll evenly in the breadcrumbs to coat thoroughly. This coating will create the crispy outer layer when fried.
- Fry the Croquettes: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the croquettes in batches for 3–4 minutes or until they turn golden brown and crispy on all sides. Use a slotted spoon to remove them and let drain on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the croquettes hot as an appetizer or snack with your preferred dipping sauces such as ranch dressing or spicy mayonnaise. Enjoy the crispy exterior and rich, creamy filling!
Notes
- Make sure the mashed potatoes are completely cooled before assembling croquettes to prevent the filling from melting.
- Using panko breadcrumbs yields a lighter and crispier crust compared to regular breadcrumbs.
- The croquettes can be prepared ahead of time and refrigerated before frying.
- For a healthier alternative, croquettes can be baked at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Ensure oil temperature remains steady at 350°F to avoid greasy or undercooked croquettes.
