Ricotta Chicken Croquettes
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Ricotta Chicken Croquettes
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Easy and delicious Ricotta Chicken Croquettes made with a crispy and crunchy outside and a soft and creamy middle made with shredded chicken, creamy ricotta, onion and thyme.
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Ingredients
- 3 cups shredded roast chicken (250g/9oz)
- 1/2 onion finely chopped
- 1 cup ricotta cheese (250g)
- 1 teaspoon fresh thyme
- 1/2 lemon zest grated
- 2 heaped tbsp flour plus extra if necessary
- 1 cup breadcrumbs (120g)
- 1 egg
- 1 tbsp parmigiano reggiano freshly grated
- salt and pepper
- 1-2 teaspoons olive oil
- sunflower oil for frying
Instructions
- Add the chopped onion to a pan with 1-2 tsp of olive oil and sauté until soft and translucent but not browned. set aside to cool.
- Roughly chop the chicken and add to a bowl with the ricotta, thyme, onion and lemon zest. Mix to combine and season with salt and pepper.
- Tip: If the mixture is very sticky add half a tablespoon of flour at a time until you have a thicker consistency (normally no more than 2 tablespoons is needed).
- Add the breadcrumbs to a plate and add the parmesan and a pinch of salt and pepper, mix through. Add the egg to a bowl and whisk and add 2 heaped tbsp to another plate.
- Using a tablespoon of ricotta and chicken at a time, shape the croquettes. Roll them in flour then dip in the egg and roll in the breadcrumbs. Place in the fridge for 30 minutes or until needed.
- heat 1 inch of sunflower oil in a pan (if using a thermometer heat the oil to 180C/355F) and fry the croquettes in batches of 3 or 4 until golden brown on each side. Drain on kitchen paper and serve.
Notes
- Mixture too soft? - if you find your mixture is too soft to form into croquettes you can add up to 2 tablespoons of flour to the mixture or put the mixture in the fridge to firm up first. The consistency will depend a lot on the ricotta you use.
- Fry in batches - I fry the croquettes in batches of 4. If you add too many at once the temperature of the oil will drop and they'll take too long to fry making them greasy.
- Drain after frying - make sure to use kitchen paper to drain the croquettes after frying. This will help absorb any excess oil.
- Storage - leftover chicken croquettes will keep well in the fridge for up to 3 days. They can be eaten cold or reheated in a preheated oven at 200C (400F).
Nutrition Information
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Calories
176kcal
(9%)
Carbohydrates
9g
(3%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.002g
Cholesterol
40mg
(13%)
Sodium
119mg
(5%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
133IU
(3%)
Vitamin C
3mg
(3%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12croquettes
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 119mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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