Cheesy Chicken Croquettes with Vegetables
Crispy panko-coated croquettes packed with shredded chicken, mashed potato, colorful vegetables, and gooey mozzarella. Golden and crunchy outside, soft and cheesy inside.
Ingredients
For the Croquettes
- 2 large potatoes boiled and mashed
- 9 oz boneless chicken boiled and shredded
- ½ cup bell peppers finely diced
- ⅓ cup sweet corn canned or frozen
- ⅓ cup carrot finely diced
- 1 small jalapeno finely chopped
- 1 cup mozzarella cheese shredded
- 1½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper or red chili powder
- 1 teaspoon chili flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
For the Coating
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ⅔ cup water
- ½ teaspoon salt
- 1½ cups panko breadcrumbs
For Frying
- 1 cup neutral oil for shallow frying (as needed)
Instructions
- In a large bowl, combine the mashed potatoes, shredded chicken, bell peppers, drained sweet corn, carrot, jalapeno, mozzarella, salt, black pepper, garlic powder, smoked paprika, red chili powder, chili flakes, dried parsley, and dried oregano. Mix until everything is evenly combined.
- Divide the mixture into portions and shape into oblong croquettes (about 60g or 2 heaping tablespoons each). You should get about 16-18 croquettes. Arrange them on a tray and refrigerate for 15–20 minutes to help them firm up.
- In a shallow bowl, whisk together the flour, cornstarch, water, and salt until smooth and lump-free.
- Dip each chilled croquette into the slurry, allowing any excess to drip off. Coat evenly in the panko breadcrumbs, pressing gently so the breadcrumbs adhere well.
- Heat about 1 cup neutral oil in a large skillet over medium heat until it reaches 350°F (175°C). The oil should be about ½–¾ inch deep.
- Fry the croquettes in batches for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm with your favorite dipping sauce, or enjoy them on their own.
Video
Notes
- If using leftover or rotisserie chicken, you'll need about 1¼ cups shredded cooked chicken.
- Replace jalapeno with green chili or omit it altogether if you don't want the extra heat.
- For a lighter option, these chicken croquettes can also be air fried at 400°F (200°C) for 12 to 15 minutes, flipping halfway, though shallow frying gives the crispest result.
Nutrition
Serving: 1croquetteCalories: 137kcalCarbohydrates: 16gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 14mgSodium: 357mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 725IUVitamin C: 15mgCalcium: 52mgIron: 1mg
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