Cheesy Chicken & Potato Croquettes

Ingredients

Ingredient notes & substitutions

Mashed potatoes:

Use potatoes that are dry and firm, not buttery or loose, or the filling will be too wet to hold its shape.

Chicken breast:

Poaching the chicken in salted water keeps it moist and well-seasoned before shredding; rotisserie chicken works great as a shortcut.

Mozzarella:

Low-moisture, whole-milk shredded mozzarella melts the cleanest — fresh mozzarella has too much water and can make the filling soggy.

Cornstarch:

This is the binder that keeps the croquettes from falling apart in the fryer, so don't skip or skimp on it.

Panko breadcrumbs:

Panko gives a much crunchier, lighter crust than regular breadcrumbs; toast them lightly first if you want extra color and crunch.

Chicken bouillon powder:

This adds a deep savory backbone to the filling — if you don't have it, use an extra 1/2 teaspoon of salt plus a pinch of MSG or a crumbled bouillon cube.

Method

1. 1

   Combine the mashed potatoes, shredded chicken, bell peppers, carrots and green onions in a large bowl.

   
2. 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. 3

   Shape the mixture into oval croquettes and lay them on a tray.

4. 4

   Whisk the flour and water into a thick, smooth slurry in one bowl; put the panko in another.

5. 5

   Dip each croquette in the slurry, letting the excess drip off, then roll and press into the panko for an even coat.

6. 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. 7

   Drain on a rack and serve hot with your favorite dipping sauce.

8. 8

   Bon appetit..

   

Variations to try

• Swap the chicken for shredded rotisserie turkey or leftover pulled pork for a different protein spin.
• Add 1/2 cup corn kernels or finely diced jalapeño to the filling for extra sweetness or heat.
• Use sharp cheddar or pepper jack instead of mozzarella for a bolder, spicier cheese pull.
• Bake instead of fry: arrange coated croquettes on a wire rack, spray generously with oil, and bake at 425°F for 20-25 minutes, flipping halfway, for a lighter version.

Storage & make-ahead

Store leftover fried croquettes in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven or air fryer for 8-10 minutes to bring back the crunch (microwaving will make them soft). To make ahead, shape and bread the croquettes, then freeze uncooked on a tray until solid before transferring to a freezer bag — they'll keep for up to 2 months. Fry straight from frozen, adding 1-2 extra minutes to the cook time, and always drain on a rack rather than paper towels so steam doesn't soften the bottom crust.

Frequently asked questions

Why did my croquettes fall apart in the oil?

This usually means the filling was too wet or wasn't chilled — make sure your mashed potatoes are dry, don't skip the cornstarch, and chill the shaped croquettes for at least 20 minutes before breading.

Can I bake these instead of frying?

Yes — bake breaded croquettes on a wire rack at 425°F for 20-25 minutes, flipping halfway, and spray them well with oil so the panko crisps up instead of staying pale and soft.

What's the best oil temperature and how do I check it without a thermometer?

Aim for 350°F; if you don't have a thermometer, drop a pinch of panko into the oil and it should sizzle immediately and turn golden in about 20 seconds.

Can I make the filling ahead of time?

Absolutely — mix the filling up to a day ahead and keep it covered in the fridge, then shape, chill, and bread the croquettes right before frying for the best texture.