Description
These Crispy Potato Croquettes with Creamy Chicken Filling are golden, crunchy bites filled with a savory blend of shredded chicken, cream cheese, Parmesan, and fresh parsley. Perfectly mashed potatoes envelop the rich filling, then are coated with breadcrumbs and fried to crispy perfection. Ideal as an appetizer or snack, these croquettes deliver a comforting and delicious treat that’s sure to impress.
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 black pepper, to taste
Coating & 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 the shredded chicken, cream cheese, Parmesan, and chopped parsley in a bowl. Mix well until smooth and creamy. Season with salt and pepper to taste.
- Form Croquettes: Once the mashed potatoes have cooled, take about 1 tablespoon of potato mixture and flatten it in your palm. Place a teaspoon of the chicken filling in the center and mold the potato around it to form a ball or oval shape. Repeat with remaining mixture.
- Coat Croquettes: Dip each croquette in the beaten egg, then roll in breadcrumbs, making sure they are fully coated.
- Fry Croquettes: Heat vegetable oil in a deep skillet or pot over medium-high heat. When the oil reaches 350°F (175°C), fry the croquettes in batches for 3–4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the croquettes hot as an appetizer or snack, accompanied by your favorite dipping sauce such as ranch or spicy mayo.
Notes
- Ensure the mashed potatoes are completely cool before forming to help croquettes hold their shape better.
- Panko breadcrumbs provide a lighter, crunchier texture, but regular breadcrumbs can be used as a substitute.
- Chicken can be substituted with turkey or ham for variation.
- Use a thermometer to maintain oil temperature at 350°F for even frying and to prevent soggy croquettes.
- Leftover croquettes can be frozen before frying; fry directly from frozen, adding extra cooking time.
