- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 425 kcal
Quick summary
“Classic savory snack made with a consistent dough of shredded cooked chicken, soft mashed potatoes, sautéed onion, and parsley, thickened with wheat flour. Shaped into a cylindrical format, the croquettes are breaded in eggs and breadcrumbs and fried in oil until golden.”
What you need to know
- Sautéing the onion until soft before adding the chicken prevents the release of excessive water into the dough.
- Complete cooling of the sauté with puree is essential to give a firm modeling point.
- Double breading in egg and breadcrumbs forms a crispy barrier that prevents fat penetration.
Ingredients
Main
- 2 cups cooked and shredded chicken
- 1/2 cup of chopped onion
- 1/4 cup of chopped parsley and scallions
- 1 cup of mashed potatoes
- 1/2 cup of all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- Salt and pepper to taste
Instructions
Principal
- In a pan, sauté the onion until translucent.
- Add the shredded chicken and season with salt and pepper.
- Incorporate the mashed potatoes and green onions, mixing well.
- Remove from the heat and let cool.
- When the mixture is cool, add the wheat flour and mix until you get a homogeneous dough.
- Shape into balls or croquettes and pass them in beaten eggs and breadcrumbs.
- In a skillet, heat the oil and fry the croquettes until they are golden brown.
- Remove and place on paper towels to absorb excess oil.
Chef's tips
- Mash the potatoes while still hot in the ricer to obtain silky and smooth puree without dry lumps in the dough.
- Lightly grease your hands with oil or cold water to roll the croquettes with a uniform and smooth finish.
- Keep the vegetable oil at a temperature of 180°C during frying to brown the crust without opening the sides.
Variations
- Cheese Croquettes: insert a small cube of mozzarella or prato cheese into the center of the croquette when shaping.
- Croquettes in the Air Fryer: brush with olive oil and bake at 200°C for twelve minutes turning halfway.
- Corn Croquettes: add half a cup of cooked drained sweet corn to the chicken dough.
Substitutions
- Breadcrumbs can be replaced by Japanese panko flour for a more airy and crunchy crust.
- English potato puree can be swapped for very smooth cassava puree or arracacha puree.
- The wheat flour for binding can be replaced by cornstarch or fine rice flour.
How to store
Store the fried croquettes in a closed container lined with paper towels in the refrigerator for up to three days. To heat while maintaining external crunchiness, place in a preheated oven at 180°C or in the air fryer for six minutes; avoid the microwave.
Can it be frozen?
Freeze the unbreaded, raw croquettes on a baking sheet for two hours, then transfer to plastic bags for up to ninety days. Fry directly frozen in hot oil at 170°C for six minutes without the need for prior defrosting.
What to serve with
Accompany with mild homemade chili sauce, mayonnaise seasoned with garlic and lime, fresh lime slices, and very cold beer.
Frequently asked questions
Can I freeze the already fried croquettes?
Yes, but the crust is less crispy than freezing raw; always reheat in a hot oven or air fryer.
How to make the breading very firm and crispy?
Coat the croquettes in the beaten eggs, letting the excess drip off, and press gently into the breadcrumbs to cover all sides.
Why can croquettes open or burst during frying?
This occurs if the dough is too moist, if the oil is too cold, or if there are air pockets inside the snack during shaping.
Is it mandatory to wait for the dough to cool before shaping?
Yes, the starch of the potato and flour firms up with cooling, allowing it to be rolled without sticking to the hands.
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