My first taste of this delectable crispy chicken and potato croquette was when my oldest sister made this recipe in her cooking class when she was in 9th grade. She served this to my siblings and me afterward. That was my first taste of these delectable croquettes, and they were delicious! I was too young to remember the name, but the taste lingered in my memory for a long time before fading away. After more than a decade, I saw a recipe on TV and tried it. That was an Aha moment, as if I had found a long-lost friend. I made a few changes to this recipe over time and have been making it for my kids ever since. They love it.
These chicken and potato croquettes are ideal as a starter or appetizer because they not only taste delicious but also look delicious. Crispy and crunchy on the outside and soft on the inside, these are popular with both kids and adults.
They are also suitable for mid-day snacks or children’s lunches, as well as Ramadan Iftar. Because it freezes well, I usually double the batch because my kids adore it.
What Are croquettes?
Croquettes originated in France. They are a popular food that is served as a side dish, snack, or fast food all over the world, with flavors and ingredients that vary by country, region, and cuisine. Croquettes are fried cylinders, balls, or patties of minced meat or vegetables held together with mashed potatoes.
How To Make Potato Croquettes
The detailed video and the printable recipe card at the bottom of the page contain step-by-step measurements and instructions.
Boil the chicken with salt and pepper, making sure there is no stock left over.
Boil the potatoes In a large pot, fill the container halfway with water, and add the potatoes. Bring the potatoes to a boil over high heat, then reduce to medium and cook for 15 minutes, or until fork tender. Now, drain the potatoes and quickly rinse them under cold water. Peel the potatoes and mash them with the potato masher.
Tips For Making The Best Potato Croquettes
- Season the eggs and flour with salt and pepper to add more flavor.
- I use Mexican-style bland cheese in a croquette. Other cheeses, such as Monterey Jack or Gouda, can be used.
- Croquettes are typically shaped like cylinders or ovals, but they can also be formed into balls.
- These can be baked on a baking sheet at 400 degrees Fahrenheit for 15 minutes, or until crispy.
Substitute You Can Use In Croquettes
You can easily experiment with this recipe. You can use leftover chicken or turkey and mashed potatoes to save time, and it will still taste delicious. Use gluten-free flour and gluten-free bread crumbs to make it gluten-free.
Freezing Instructions
Croquettes can be frozen easily. When you are finished coating it, place it on a baking sheet and freeze it for a couple of hours. Once frozen, place it in a zip-lock bag. This recipe will keep frozen for up to 2 months.
Craving More Appetizers? Try out these Recipes
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Chicken and Potato Croquettes
12
servings15
minutes25
minutes40
minutesThese Chicken and Potato Croquettes are crispy and crunchy on the outside and soft on the inside. Not only are these kid-approved, but they are also freezer-friendly.
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Ingredients
4 cups boiled potatoes
2 cups Shredded boiled chicken
1/2 cup cheese
Salt as per taste
1 teaspoon black pepper
2 eggs
1/2 cup panko or other breadcrumbs
1/2 cup flour
Directions
- Cook and shred chicken with salt and black pepper.
- Boil and mash potatoes.
- In a mixing bowl, combine the boiled chicken, potatoes, salt, pepper, and cheese. Mix to combine.
- Form the mixture into croquettes (long cylinders about 2″ in length).
- Beat the egg with salt and pepper.
- The croquettes should be dipped in flour, then in egg, and finally in bread crumbs.
- Once completed, place it in the freezer for 30 minutes to allow the coating to set.
- Shallow fry for 5 to 7 minutes or until golden brown.
Recipe Video
Notes
- If you do not have access to Italian bread crumbs, season them with salt, pepper, dried parsley, and oregano instead.
- Leftover chicken and mashed potatoes can be used as an alternative and are a great way to turn leftovers into a new recipe.
- Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
- These can be made ahead of time. Cover them with plastic wrap and refrigerate them until ready to bake or fry.
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Tired this croquettes today for iftar , everyone loved them . They were absolutely a win win . Thank you masala secret for so delicious recipes 😊
Thank you for trying the recipe. Happy everyone enjoyed!!