Easy and Delicious Chicken Croquettes

These easy and delicious chicken croquettes by Platin’ It With Wendy are the best appetizers you can have at any gathering or party! The inside is flavorful and cheesy, and the outside is super crispy. Make sure to cook two batches, as the first one will surely be gone in just a few minutes.

Ingredients:

• 2 tablespoons of oil
• 1 medium onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 1 green chili (finely chopped)
• 2 red chilies (1 deseeded, finely chopped)
• 3 tablespoons of all-purpose flour
• 1/2 cup of chicken stock (you can also use water or milk)
• 1.1 lb of chicken breasts (boiled and shredded)
• 1/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/8 teaspoon of nutmeg (freshly grated)
• 0.9 lb of potatoes (boiled)
• 2 large eggs (yolks and whites separated)
• 2 tablespoons of unsalted butter (room temperature)
• 1 tablespoon of lemon juice
• 2 tablespoons of finely chopped fresh coriander or cilantro
• 1/2 cup of shredded mozzarella cheese
• 1/2 cup of shredded cheddar cheese

For coating:

• 1 cup of all-purpose flour
• 2 egg whites
• 1 cup of bread crumbs
• oil for deep frying

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Instructions:

Step 1:

Heat a deep pan, then add oil and finely chopped onions. Saute until translucent. Next, add chopped garlic and cook until fragrant. Toss finely chopped green and red chilies.

Step 2:

Stir in all-purpose flour and chicken stock until smooth.

Step 3:

Add shredded chicken, then season with salt, pepper, and nutmeg. Saute for about a minute or two until all ingredients are well combined. Once done, remove it from the heat and let it cool.

Step 4:

Mash the boiled potatoes in a big bowl.

Step 5:

Transfer the egg yolks to the bowl of potatoes and keep egg whites aside for later. Next, add the butter, lemon juice, mozzarella cheese, cheddar cheese, and chopped cilantro. Mix until well combined.

Step 6:

Add the cooled chicken to the potato mixture in two batches, mixing well between each addition.

Step 7:

Grease the baking dish with oil. Using a trigger-release ice cream scoop, portion out the mix in equal sizes. Rub some oil on the palms of your hands and shape the croquettes. Place in the greased baking dish. Repeat with the remaining mixture. Cover it with plastic wrap and freeze for an hour.

Step 8:

Put a pot filled halfway with vegetable oil on the stove over medium heat, then remove the croquettes from the freezer.

Step 9:

Beat the egg whites, then in two different bowls, add all-purpose flour and breadcrumbs. Roll the croquette into the flour, shape it once again, then dip it in the egg white and cover it with breadcrumbs. Place in a baking dish and repeat with the remaining croquettes.

Step 10:

Once the oil is hot, gently add coated croquettes and fry until golden brown on all sides. Remove from heat ad place in a strainer to remove excess oil and allow it to cool.

Step 11:

Place the croquettes in a serving tray and top with a dollop of tomato ketchup and a blistered cherry tomato. Insert a bamboo cocktail skewer to keep it all in place, then add cilantro. Serve and enjoy!

Easy and Delicious Chicken Croquettes