Get ready to embark on a mouthwatering journey into the heart of Italian comfort cuisine with these irresistible Crocchette di Pollo e Formaggio! Imagine biting into a perfectly golden, crispy exterior that gives way to a creamy, cheesy chicken filling that melts in your mouth. These delightful little morsels are not just a recipe – they're a culinary experience that will transport you straight to the cozy kitchens of Italy, where every bite tells a story of tradition, flavor, and pure deliciousness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Ensure all ingredients are prepared and at room temperature. Shred the cooked chicken into fine, uniform pieces using two forks.
- In a large mixing bowl, combine the shredded chicken, mozzarella cheese, chopped parsley, salt, and pepper. Mix thoroughly to distribute ingredients evenly.
- Add the beaten egg to the mixture and mix well, helping the ingredients bind together. The egg acts as a natural adhesive for the crocchette.
- Gradually incorporate half the breadcrumbs into the mixture, ensuring a consistent texture that can be easily shaped.
- Using clean hands, form the mixture into small oval or round shaped croquettes, approximately 2 inches in diameter. Each croquette should be compact and hold its shape.
- Place the remaining breadcrumbs on a flat plate. Roll each croquette in the breadcrumbs, ensuring complete and even coating.
- Preheat a large skillet with olive oil over medium heat, or prepare a deep fryer at 350°F (175°C).
- Carefully place the crocchette in the hot oil, cooking in batches to avoid overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes per side.
- Remove crocchette with a slotted spoon and place on paper towels to drain excess oil and maintain crispiness.
- Let the crocchette rest for 2-3 minutes before serving to allow internal temperature to stabilize.
- Serve hot, optionally garnished with additional fresh parsley and accompanied by marinara sauce or aioli for dipping.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for better binding and more consistent texture.
- Shredding Technique: Use two forks to shred chicken into fine, uniform pieces for a smoother mixture.
- Binding Secrets: The beaten egg is crucial – it helps hold the crocchette together, so mix it thoroughly.
- Breadcrumb Coating: For extra crispiness, use fine, dry breadcrumbs and ensure an even, complete coating.
- Frying Perfection: Maintain oil temperature around 350°F (175°C) for a crispy exterior and fully cooked interior.
- Batch Cooking: Fry in small batches to prevent overcrowding and ensure even browning.
- Drain Well: Always let crocchette rest on paper towels to remove excess oil and maintain crispiness.
- Serving Suggestion: Pair with marinara sauce or aioli for an extra flavor punch!Pro Tip: These crocchette can be prepared ahead of time and refrigerated before frying, making them perfect for meal prep or entertaining!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
