Golden, crispy chicken and potato croquettes loaded with cheese and vegetables. A perfect snack for evenings, parties, or get-togethers. Easy to make and absolutely delicious.
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Boil boneless chicken breast with salt, chilli powder and turmeric powder and shredded it into fine pieces.
Also boil potato. Not over cooked.cool it. Shred it.
In a large bowl, add shredded chicken, shredded potatoes, carrot, onion, capsicum, mozzarella cheese, egg, cornstarch, ginger garlic paste, coriander leaves, salt, and all the seasonings(pepper powder, garam masala, chicken masala).
Mix everything well until fully combined.
Shape the mixture into equal-sized balls.
Optional step: Freeze the balls for 5 minutes to get a firmer texture for easy frying.
Prepare a slurry by mixing cornflour with water.
Dip each ball into the slurry, then coat evenly with breadcrumbs.
Heat vegetable oil and deep fry the croquettes for 3–4 minutes or until golden brown.
Remove and drain excess oil.
Freezing the croquettes for a few minutes helps them hold their shape better while frying.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Serve the croquettes immediately for the best taste and texture.
Can I use leftover chicken for this recipe?
Yes, leftover chicken can be shredded and used in this recipe.
Can I bake the croquettes instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20 minutes or until golden brown.
What can I use as a substitute for breadcrumbs?
You can use crushed crackers or panko as a substitute for breadcrumbs.
Can I make these croquettes ahead of time?
Yes, you can prepare the mixture and shape the croquettes ahead of time. Store them in the refrigerator until ready to fry.
What dip pairs well with these croquettes?
Tomato ketchup, garlic aioli, or a spicy mayo dip pairs well with these croquettes.
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