Italian Chicken Croquettes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Peel and chop the potatoes into chunks.

Boil the potatoes in salted water until tender.

Chop the parsley with a knife.

Soak the bread pieces in 1 cup of cold milk for about 10 minutes, flipping occasionally to ensure even soaking.

Mash the boiled potatoes using a potato ricer until smooth.

Chop the cooked chicken into strips for easier processing, then chop in a food processor until finely chopped but not mushy.

In a large bowl, combine the riced potatoes, chopped chicken, and chopped parsley.

Squeeze excess moisture from the soaked bread and crush it into the mixture.

Add 1/4 cup of Romano cheese and 2 large eggs to the mixture.

Mix everything thoroughly, using hands if necessary, and adjust consistency with additional breadcrumbs if too wet.

Season the mixture with salt and fresh ground pepper to taste.

Heat 2 liters of vegetable oil in a deep skillet over medium heat.

Shape the mixture into croquettes using spoons and roll them in breadcrumbs to coat.

Test the mixture for seasoning by frying a small piece in the hot oil for a minute or two.

Once satisfied with the seasoning, shape the remaining mixture into croquettes and fry them in batches until golden brown, about 3-4 minutes per side.

Remove the croquettes and drain on paper towels.

Serve warm with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens