Crispy Chicken Mozzarella Croquettes with Chipotle Garlic Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest croquettes, make sure the oil is at the correct temperature before adding the croquettes. If the oil is too hot, the outside will burn before the inside is heated through; if too cool, the croquettes will absorb oil and become greasy.

Use a thermometer and adjust the heat as needed during frying. After frying, drain the croquettes on a wire rack rather than paper towels to keep the bottom crisp.

To make the croquettes ahead of time, shape and bread them, then freeze on a baking sheet until solid. Once frozen, transfer to a zip-top bag and keep for up to three months.

Fry from frozen, adding a couple of extra minutes to the cooking time. The chipotle garlic dip can also be made ahead and stored in the refrigerator for up to three days.

Variations

• Spicy Chorizo Croquettes: Replace the chicken with cooked and crumbled chorizo sausage. Omit the salt if the chorizo is salty. Add a pinch of smoked paprika to the potato mixture for extra depth.
• Vegetable Croquettes: Skip the chicken and add extra vegetables like sautéed mushrooms, spinach, or corn. Use a vegan mozzarella alternative and a flax egg for breading if desired.
• Cheesy Herb Croquettes: Add a tablespoon of chopped fresh herbs like parsley, chives, or dill to the potato mixture. Use a mix of mozzarella and cheddar for a sharper flavor.
• Baked Croquettes: For a lighter version, brush the breaded croquettes with oil and bake at 425°F (220°C) for 20-25 minutes, turning once, until golden and crisp.

Storage and make-ahead

Fridge

Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze unbreaded or breaded croquettes on a baking sheet, then transfer to a zip-top bag for up to 3 months. Fry from frozen, adding 2-3 minutes.

Reheat

Reheat fried croquettes in a 375°F (190°C) oven for 10 minutes, or until hot and crispy. Avoid microwaving to preserve the crunchy crust.

Leftover croquettes can be stored in an airtight container in the refrigerator for up to three days.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy.

The croquettes can be assembled and breaded up to a day in advance. Keep them covered in the refrigerator on a baking sheet. When ready to serve, fry them as directed, adding a minute or two to the cooking time if they are cold from the fridge.

Serving ideas

Serve the croquettes hot, with the chipotle garlic dip on the side. They also pair well with a simple green salad or roasted vegetables for a more substantial meal.

For a party, arrange them on a platter with the dip in the center and let guests help themselves.

For a fun twist, serve the croquettes in small lettuce cups with a drizzle of the dip and a sprinkle of fresh herbs. They also work well as a filling for sandwiches or wraps, sliced open and stuffed with extra cheese and vegetables.

Frequently asked questions

Recipe card

Crispy Chicken Mozzarella Croquettes with Chipotle Garlic Dip

Prep 30 minCook 25 minRest 10 minTotal 1 h 5 minServes 6

Ingredients

• 4 large russet potatoes, boiled and mashed
• 1 lb shredded poached chicken breast
• 1/2 cup diced bell peppers
• 1/4 cup sliced green onions
• 1/2 cup boiled carrots, diced
• 1 tsp garlic powder
• 1 tsp salt
• 1 1/2 cups shredded mozzarella cheese
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 4 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp chopped chipotle pepper in adobo sauce
• 1 clove garlic, minced
• 1 tbsp lime juice

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 to 20 minutes. Drain and let cool slightly. Peel the potatoes while still warm, then transfer to a large bowl and mash until smooth. Add the shredded chicken, diced bell peppers, green onions, carrots, garlic powder, salt, and mozzarella. Mix until evenly combined.
2. Scoop about 1/4 cup of the potato mixture and shape into a log or oval about 3 inches long and 1 inch thick. Repeat with the remaining mixture. Place the shaped croquettes on a baking sheet lined with parchment paper. Refrigerate for 10 minutes to firm up.
3. Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Put the panko breadcrumbs in a third shallow dish. Working one at a time, dredge each croquette in the flour, shaking off excess, then dip in the beaten egg, letting any excess drip off, and finally coat thoroughly with panko, pressing gently to adhere.
4. In a small bowl, stir together the mayonnaise, chopped chipotle pepper, minced garlic, and lime juice until smooth. Cover and refrigerate until ready to serve.
5. Pour the vegetable oil into a deep skillet or Dutch oven and heat over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer. Adjust the heat to maintain the temperature.
6. Carefully add the breaded croquettes to the hot oil in batches, without crowding. Fry for about 4 minutes, turning occasionally, until golden brown and crispy all over. Using a slotted spoon, transfer the croquettes to a wire rack set over a baking sheet to drain.
7. Let the croquettes rest for 2 minutes on the wire rack. Serve warm with the chipotle garlic dip on the side for dunking.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.