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I never waste anything in my kitchen - everything gets a second life. These croquettes came about one evening when I had leftover roast chicken and some spare potatoes sitting around. They've now become everyone's favorite family snack with their satisfying crispy outside that crunches when you bite in and their soft center that just melts in your mouth.
The inside scoop on my croquettes
My little trick is all about mixing different textures. I finely shred the chicken, use potato to bind everything together, and the real magic comes from the mozzarella center that gets all stringy when cooked. A well-balanced spice mix and plenty of fresh parsley do the rest. My guests always clean their plates completely.
My smart shopping list
- The foundation: Chicken breast I cook myself or leftovers from a tasty roast chicken
- The binder: Starchy potatoes that work perfectly for croquettes
- The crunch factor: Small carrots and bell peppers for color and flavor
- The game-changer: My favorite mozzarella that melts wonderfully
- My go-to spices: A homemade blend with garlic powder, onion and my chicken stock powder
- The must-haves: An egg for binding, starch for crispiness, and chili peppers for kick
- For coating: My homemade breadcrumbs, flour, and a bit of water
The craft of perfect croquettes
- The magic mixture
- In my big bowl, I mix everything with care. The key is working the mixture thoroughly so everything holds together just right.
- The coating that makes all the difference
- I make a simple batter with my flour and water. Each croquette gets dipped in there before rolling in breadcrumbs - that's what creates that irresistible crunch.
Two cooking methods depending on my mood
- Extra indulgent version
- In my large pan with hot oil. Just two or three minutes on each side and they turn beautifully golden.
- Lighter option
- My airfryer works wonders too. A spray of oil, 10 minutes of cooking and they're perfect.
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Special touches that make the difference
I always whip up my homemade Greek yogurt sauce with fresh herbs from the garden. For thrill-seekers, I've got my secret spicy sauce. And to turn it into a complete meal, I add a crunchy salad or my favorite grilled veggies.
Frequently Asked Questions
- → Can they be prepped ahead?
Yes! Coat them in breadcrumbs ahead of time, stash them in the fridge for up to 24 hours before cooking, or freeze raw for a month.
- → How do I make them extra crispy?
Drain the chicken and potatoes well. Make sure the breadcrumbs stick firmly, and cook in hot oil. For air fryers, spray generously with oil.
- → Can mozzarella be swapped out?
Of course! Go for any good melting cheese like cheddar or Swiss. It'll taste a bit different but still great.
- → Is Serrano chili necessary?
No, it's optional. Skip it or replace it with mild chili or spices that suit your taste.
- → How do I reheat them?
Pop them in the oven at 180°C for 10-15 minutes or air fry at 160°C for 5 minutes. Avoid the microwave; they'll lose their crunch.
Conclusion
Easy-to-make chicken and potato bites that are crunchy, delicious, and versatile enough for any meal or party snack.