Small Plates & Street Food · Portuguese
Golden Chicken and Potato Croquettes
Shredded chicken, mashed potato and a touch of nutmeg are shaped into thick patties and double-coated in crumbs for maximum crunch. They fry up craggy and bronze outside, fluffy inside, and are made for dipping in spicy ketchup.
Test kitchen note: Double-dip in egg and crumbs for an extra-craggy crust that stays crunchy long after frying, which is ideal for parties.
Method 6 steps
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Boil the potatoes until tender, drain and mash until smooth.
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Cook the onion in butter for 5 minutes until soft, then mix into the potatoes along with the chicken, nutmeg, chopped parsley, salt and pepper. Chill for 20 minutes.
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Shape the mixture into 12 thick oval patties.
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Dip each in beaten egg, roll in panko, then dip in egg and panko a second time.
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Fry in oil heated to 350F for 3 to 4 minutes per batch, turning, until deep golden. Drain on paper towels.
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Stir the hot sauce into the ketchup and serve with the croquettes piled on a plate with parsley sprigs.
That is the whole pie. Enjoy every slice.
Pairs well with
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