Chicken Potato Croquettes Recipes

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.

Steps:

• Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until vegetables are crisp-tender.
• Combine chicken, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil into large saucepan to 375°F. Add croquettes in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

Steps:

• Boil both potatoes together until tender, drain into large bowl and mash.
• Stir in onions, seasoning, cheese, butter and chicken; mix well.
• Shape mixture into 18 croquettes.
• Cover; refrigerate 30 minutes.
• Toss croquettes in flour, shake away excess.
• Dip croquettes in eggs, then crumbs.
• Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.

Steps:

• Melt butter in saucepan over low heat.
• blend in flour, salt and pepper.
• cook over low heat, stirring until mixture is smooth and bubbly.
• remove from heat.
• stir in milk.
• heat to boiling, stirring constantly.
• boil and stir 1 minute.
• prepare thick white sauce.
• stir in meat, 1 tablespoon minced onion and the parsley.
• season with salt and pepper.
• spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
• cover and chill at least 2 hours.
• mix egg and water.
• shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover.
• chill again.
• heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle.
• fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
• drain.
• keep warm in 350 degree oven until serving time.