Apulian-style Pollo e Ricotta Crocchette

Ingredients

In this Apulian adaptation, the original Italian Crocchette di Pollo e Ricotta recipe is enhanced with the flavors and ingredients typical of Apulian cuisine. The addition of garlic, parsley, and Parmesan cheese gives the crocchette a distinct Apulian twist. Furthermore, the cooking technique remains the same, with the crocchette being fried to achieve a crispy exterior. We alse have the original recipe for Crocchette di pollo e ricotta, so you can check it out.

• 300g (10.5 oz) cooked chicken, shredded 300g (10.5 oz) cooked chicken, shredded
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 100g (3.5 oz) breadcrumbs, plus extra for coating 100g (3.5 oz) breadcrumbs, plus extra for coating
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 50g (1.75 oz) Parmesan cheese, grated 50g (1.75 oz) Parmesan cheese, grated
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 15g (2g sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the shredded chicken, ricotta cheese, breadcrumbs, minced garlic, parsley, Parmesan cheese, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball.
3. 3.
   Dip each crocchetta into the beaten eggs, ensuring it is fully coated.
4. 4.
   Roll the crocchette in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
5. 5.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
6. 6.
   Fry the crocchette in batches until golden brown and crispy, turning them occasionally to ensure even cooking.
7. 7.
   Remove the crocchette from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Apulian-style Pollo e Ricotta Crocchette hot and crispy as an appetizer or part of a meal.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and tender before shredding it for the crocchette.
• Ricotta cheese — Use a good quality ricotta cheese for a creamy texture.
• Breadcrumbs — If the mixture feels too wet, add more breadcrumbs to achieve the right consistency.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For an extra burst of flavor, add a pinch of dried oregano or chili flakes to the crocchette mixture.
• To make the crocchette even creamier, you can add a small amount of grated mozzarella cheese to the mixture.
• If you prefer a lighter version, you can bake the crocchette in the oven instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 20 minutes, or until golden brown.
• Serve the crocchette with a side of marinara sauce or aioli for dipping.
• Leftover crocchette can be refrigerated and reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Apulian-style Pollo e Ricotta Crocchette as an appetizer at a gathering or as a delicious snack. They can also be served as a main course alongside a fresh salad or roasted vegetables.

Presentation advice

Arrange the golden-brown crocchette on a platter and garnish with fresh parsley leaves. Serve them with a side of marinara sauce or aioli for dipping. The contrast of the crispy exterior and creamy interior will make for an enticing presentation.