These Chicken, Potato, Parmesan & Zucchini Croquettes are the perfect snack or appetizer for any occasion. They’re crispy on the outside, soft and flavorful on the inside, and packed with nutritious ingredients like chicken, potatoes, carrots, zucchini, and cheese. Whether you fry or air fry these croquettes, they’ll turn out golden, crunchy, and delicious. They’re a great way to use up leftover chicken or veggies and can be customized to suit your taste.
Servings: 12-15 Croquettes
Ingredients:
For the Croquettes:
- 1 lb boneless, skinless chicken breast, boiled and shredded
- 4 large potatoes, boiled and shredded (let cool completely before shredding)
- 1/2 cup carrots, finely diced and boiled
- 1/2 cup zucchini, finely diced
- 1/2 cup bell pepper, finely chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 3 tbsp cornstarch
- Salt, to taste
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chicken powder
- 2-3 Serrano peppers, finely chopped (adjust to taste)
- 1 tbsp fresh parsley, chopped
- Oil, for frying
For the Coating:
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/3 cup water (to make thick slurry)
Preparation:
Step 1: Mix the Filling
In a large mixing bowl, combine the shredded potatoes and boiled, shredded chicken. Add the finely diced carrots, zucchini, and bell pepper. Stir in the finely chopped Serrano peppers for some heat. Season the mixture with salt, black pepper, garlic powder, onion powder, and chicken powder. Next, add the egg, cornstarch, fresh parsley, mozzarella, and Parmesan cheese. Mix everything thoroughly until the ingredients are well combined and sticky. The mixture should hold together when shaped.
Step 2: Prepare the Coating
In a separate bowl, mix the all-purpose flour with water to form a thick slurry (paste). This will act as the glue for the bread crumbs to stick to the croquettes. In another shallow bowl, pour the bread crumbs, which will give the croquettes their crispy coating.
Step 3: Shape the Croquettes
Using your hands, scoop out portions of the chicken and vegetable mixture and shape them into round or oval croquettes. Aim for consistency in size so they cook evenly. You should be able to make around 12-15 croquettes, depending on their size.
Step 4: Coat the Croquettes
Take each croquette and dip it into the flour slurry, ensuring it’s fully coated. Then, roll the croquette in the bread crumbs, pressing gently to make sure the crumbs stick well and create a uniform coating.
Step 5: Cook the Croquettes
- To Fry:
Heat a good amount of oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully drop the croquettes into the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy all over. Be sure not to overcrowd the pan—cook in batches if necessary. - To Air Fry:
For a healthier alternative, lightly spray the croquettes with cooking oil. Place them in the air fryer basket, ensuring they are not touching. Air fry at 400°F (200°C) for 10 minutes, flipping them halfway through for an even crisp. This method will give you a golden, crispy croquette with less oil.
Step 6: Serve & Enjoy
Once the croquettes are cooked to golden perfection, transfer them to a plate lined with paper towels to remove any excess oil. Serve them hot with your favorite dipping sauce like garlic aioli, marinara, or a spicy yogurt dip. These croquettes are perfect for any occasion—whether it’s a snack, an appetizer, or part of a meal.
Cooking Notes:
- Boiling the Potatoes: Be sure to let the potatoes cool completely before shredding them. This helps them maintain their texture and prevents the croquette mixture from becoming too mushy.
- Zucchini: If your zucchini releases too much water, you can pat it dry before adding it to the mixture to avoid excess moisture in the croquettes.
- Consistency: If the mixture seems too wet or difficult to shape, you can add a little more cornstarch to firm it up.
Serving Suggestions:
- Dipping Sauce: Serve with sauces like garlic aioli, spicy ketchup, or a tangy marinara for a delicious contrast to the croquettes.
- Side Dish: These croquettes make a wonderful side dish to a fresh green salad or roasted vegetables, providing a crispy and cheesy complement to your meal.
- Party Appetizer: Perfect for parties and gatherings, these croquettes are easy to make in large batches and freeze ahead of time for quick, ready-to-eat snacks.
Tips & Variations:
- Make Ahead: You can prepare the croquettes in advance and store them in the fridge for up to 2 days before frying. Simply shape them and refrigerate until you’re ready to cook.
- Freezing Option: To freeze, place the uncooked croquettes on a tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When you’re ready to cook, fry them directly from frozen for a quick and easy snack.
- Cheese Options: Experiment with different cheese combinations! Try cheddar, gouda, or even a spicy pepper jack for more flavor depth.
- Customize Heat: If Serrano peppers are too spicy for your taste, substitute with jalapeños or even omit the peppers altogether for a milder croquette.
Prep Time:
- 30 minutes
Cooking Time:
- 15-20 minutes
Total Time:
- 45-50 minutes
Nutritional Information (Per Croquette):
- Calories: 180
- Protein: 12g
- Sodium: 320mg
Note: Nutritional values may vary depending on ingredients and portion sizes.
Conclusion
These Chicken, Potato, Parmesan & Zucchini Croquettes are an excellent way to combine hearty, savory ingredients into one satisfying dish. The crispy outer layer gives way to a cheesy, tender center filled with chicken, veggies, and melted mozzarella. They’re perfect for family gatherings, casual dinners, or as a delicious appetizer for your next party. Serve them with a dipping sauce of your choice, and watch them disappear as soon as they hit the table!
Print
Chicken, Potato, Parmesan & Zucchini Croquettes
- Total Time: 45 minutes
Ingredients
For the Croquettes:
- 1 lb boneless, skinless chicken breast, boiled and shredded
- 4 large potatoes, boiled and shredded (let cool completely before shredding)
- 1/2 cup carrots, finely diced and boiled
- 1/2 cup zucchini, finely diced
- 1/2 cup bell pepper, finely chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 3 tbsp cornstarch
- Salt, to taste
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chicken powder
- 2–3 Serrano peppers, finely chopped (adjust to taste)
- 1 tbsp fresh parsley, chopped
- Oil, for frying
For the Coating:
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/3 cup water (to make thick slurry)
Instructions
Step 1: Mix the Filling
In a large mixing bowl, combine the shredded potatoes and boiled, shredded chicken. Add the finely diced carrots, zucchini, and bell pepper. Stir in the finely chopped Serrano peppers for some heat. Season the mixture with salt, black pepper, garlic powder, onion powder, and chicken powder. Next, add the egg, cornstarch, fresh parsley, mozzarella, and Parmesan cheese. Mix everything thoroughly until the ingredients are well combined and sticky. The mixture should hold together when shaped.
Step 2: Prepare the Coating
In a separate bowl, mix the all-purpose flour with water to form a thick slurry (paste). This will act as the glue for the bread crumbs to stick to the croquettes. In another shallow bowl, pour the bread crumbs, which will give the croquettes their crispy coating.
Step 3: Shape the Croquettes
Using your hands, scoop out portions of the chicken and vegetable mixture and shape them into round or oval croquettes. Aim for consistency in size so they cook evenly. You should be able to make around 12-15 croquettes, depending on their size.
Step 4: Coat the Croquettes
Take each croquette and dip it into the flour slurry, ensuring it’s fully coated. Then, roll the croquette in the bread crumbs, pressing gently to make sure the crumbs stick well and create a uniform coating.
Step 5: Cook the Croquettes
- To Fry:
Heat a good amount of oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully drop the croquettes into the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy all over. Be sure not to overcrowd the pan—cook in batches if necessary. - To Air Fry:
For a healthier alternative, lightly spray the croquettes with cooking oil. Place them in the air fryer basket, ensuring they are not touching. Air fry at 400°F (200°C) for 10 minutes, flipping them halfway through for an even crisp. This method will give you a golden, crispy croquette with less oil.
Step 6: Serve & Enjoy
Once the croquettes are cooked to golden perfection, transfer them to a plate lined with paper towels to remove any excess oil. Serve them hot with your favorite dipping sauce like garlic aioli, marinara, or a spicy yogurt dip. These croquettes are perfect for any occasion—whether it’s a snack, an appetizer, or part of a meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180
- Sodium: 320mg
- Protein: 12g