Chicken and Ricotta Croquettes

Ingredients

• 2 cups (250g) cooked chicken, shredded 2 cups (250g) cooked chicken, shredded
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (120g) breadcrumbs, divided 1 cup (120g) breadcrumbs, divided
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and 1/2 cup of breadcrumbs. 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.
   Place the remaining breadcrumbs in a shallow dish. Dip each croquette into the beaten eggs, then roll it in the breadcrumbs, ensuring it is fully coated.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the croquettes in batches until they turn golden brown and crispy, approximately 3-4 minutes per side.
5. 5.
   Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Chicken and Ricotta Croquettes hot as an appetizer or a main course. They pair well with a side of marinara sauce or aioli for dipping.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the mixture.
• Ricotta cheese — Use fresh ricotta cheese for the best flavor and texture.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers instead.

Tips & Tricks

• For an extra burst of flavor, add a pinch of red pepper flakes to the mixture.
• To make the croquettes even more crispy, refrigerate them for 30 minutes before frying.
• Serve the croquettes with a squeeze of lemon juice for a refreshing twist.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Leftover croquettes can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Chicken and Ricotta Croquettes as an appetizer at parties or as a main course accompanied by a fresh salad or roasted vegetables. They are best enjoyed hot and crispy.

Presentation advice

Arrange the croquettes on a platter and garnish with fresh parsley leaves. Serve with a side of marinara sauce or aioli for dipping. The golden brown color and crispy texture of the croquettes will make them visually appealing.