Description
These golden-brown Cheesy Chicken and Potato Croquettes feature creamy mashed potatoes combined with tender shredded chicken, sautéed onions and peppers, and a melted mozzarella cheese center, all coated in crispy panko breadcrumbs. Perfect for entertaining, appetizer platters, or a fun family dinner, they’re best served hot with a spicy dipping sauce for an irresistible treat.
Ingredients
Scale
- 2.3 pounds potatoes, peeled, cut into bite-sized pieces
- 2 cups cooked chicken, finely chopped or shredded
- 1 small onion, finely chopped
- 0.5 cup mixed bell peppers, finely chopped
- salt, to taste
- black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch, helps bind the mixture
- 2 to 3 tablespoons fresh parsley, finely chopped
- 0.5 to 0.75 cup shredded mozzarella or cheddar cheese
- mozzarella cheese cubes, for the melted center
- all-purpose flour, for coating
- 2 eggs, beaten
- 1 cup panko breadcrumbs, mixed with 1 tablespoon dried parsley
- oil, for frying, vegetable or canola oil
- 0.75 cup mayonnaise, for dipping sauce
- 2 tablespoons ketchup, for dipping sauce
- 1 to 2 tablespoons sriracha, for dipping sauce, adjust to taste
- 0.5 teaspoon garlic powder, for dipping sauce
- 0.5 teaspoon cayenne pepper, for dipping sauce
- 0.5 teaspoon black pepper, for dipping sauce
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into bite-sized pieces, then place them in a pot of cold water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes, then drain well and let them cool slightly.
- Mash Until Smooth: Mash the cooled potatoes until they reach a smooth consistency with no lumps, which ensures a creamy croquette texture.
- Mix the Mixture: Transfer the mashed potatoes to a large bowl and add the cooked chicken, onion, mixed bell peppers, salt, black pepper, paprika, garlic powder, cornstarch, fresh parsley, and shredded mozzarella or cheddar cheese. Mix until everything is evenly combined and the mixture holds together firmly.
- Chill if Needed: For easier handling, refrigerate the mixture for 15 to 20 minutes before shaping.
- Shape with Cheese Center: Scoop a portion of the mixture into your hand, flatten it slightly, and place a small cube of mozzarella in the center. Seal the cheese inside and shape into an oval or cylindrical croquette. Repeat with the remaining mixture until all are formed.
- Set Up Your Coating Station: Place all-purpose flour in one shallow bowl, beaten eggs in a second bowl, and the panko breadcrumb and dried parsley mixture in a third bowl.
- Coat Each Croquette: Coat each croquette in all-purpose flour first, shaking off any excess, then dip into the beaten eggs, and finally coat generously with the panko breadcrumb mixture, pressing gently so the coating adheres well.
- Heat the Oil: Heat oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit over medium heat, ensuring the oil is hot enough for proper frying but not so hot that it burns the outside.
- Fry in Batches: Working in batches to avoid overcrowding, carefully place the croquettes into the hot oil and fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- Drain and Serve: Transfer to a wire rack or paper towels to drain any excess oil, then serve hot with the spicy dipping sauce while the mozzarella center is perfectly melty.
- Combine All Ingredients: In a small bowl, whisk together the mayonnaise, ketchup, sriracha, garlic powder, cayenne pepper, and black pepper until the sauce is completely smooth.
- Adjust Heat Level: Taste and add more sriracha if you prefer extra heat, or reduce it for a milder sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes