Cheesy Chicken & Potato Croquettes
Golden panko-crusted croquettes stuffed with creamy mashed potato, shredded chicken, sweet peppers, carrots and a molten mozzarella pull in every bite. Crispy outside, cheesy inside — the snack that disappears faster than you can fry the next batch.
Prep
30 min
Cook
15 min
Total
45 min
Serves
16
Ingredients
Croquette mixture
- 4 large potatoes, peeled, boiled and mashed
- 1 lb boneless chicken breast, boiled in salted water and shredded
- 1 cup mixed bell peppers, diced
- 1/2 cup green onion, diced
- 2 medium carrots, diced and boiled
- 1 1/2 cups mozzarella cheese, shredded
- 2 eggs
- 4 tbsp cornstarch
- Salt, to taste
- 1 tbsp chicken bouillon powder
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp red chili flakes
Coating
- 5 tbsp all-purpose flour
- 1/2 cup water (more or less, for a thick slurry)
- 1 cup panko breadcrumbs
- Oil, for frying
Method
- 1
Combine the mashed potatoes, shredded chicken, bell peppers, carrots and green onions in a large bowl.
- 2
Season with salt, black pepper, smoked paprika, garlic powder, onion powder, chicken bouillon and chili flakes, then add the cornstarch, eggs and mozzarella. Mix thoroughly until it holds together.
- 3
Shape the mixture into oval croquettes and lay them on a tray.
- 4
Whisk the flour and water into a thick, smooth slurry in one bowl; put the panko in another.
- 5
Dip each croquette in the slurry, letting the excess drip off, then roll and press into the panko for an even coat.
- 6
Heat the oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning, until deep golden and crispy all over.
- 7
Drain on a rack and serve hot with your favorite dipping sauce.
- 8
Bon appetit..
Tips
- Chill the shaped croquettes for 20 minutes before coating — they hold together far better in the oil.
- Don't crowd the pan; the oil temperature dropping is what makes croquettes greasy.
- They freeze beautifully after breading — fry straight from frozen, adding 1–2 extra minutes.
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