Chicken Alfredo Croquettes

Delicious croquettes filled with creamy chicken Alfredo and mozzarella, double-dredged and fried to perfection.

By @zachchoi

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 0.5 cup all-purpose flour
• 1 cup heavy cream
• 0.5 cup whole milk
• 1 cup Parmesan cheese, freshly grated
• 0.125 tsp ground nutmeg
• 0 salt
• 0 freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped
• 2 cups cooked chicken, shredded or finely diced
• 4 oz low-moisture block mozzarella, cut into 1/2-inch cubes
• 0.5 cup all-purpose flour
• 3 large eggs, beaten with water
• 1 tbsp water
• 2 cups Panko breadcrumbs
• 0 neutral oil for frying (canola, vegetable, or peanut)
• 0 salt

Instructions

1. Melt butter in a saucepan over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
2. Whisk in 1/2 cup of all-purpose flour and cook for 1-2 minutes to make a thick roux.
3. Pour in heavy cream and whole milk, whisking until smooth. Simmer while stirring until the sauce thickens into a paste.
4. Remove from heat and stir in freshly grated Parmesan cheese, ground nutmeg, salt, freshly ground black pepper, and finely chopped fresh parsley.
5. Fold cooked chicken into the sauce. Spread the mixture into an 8x8 dish, press plastic wrap against the surface, and refrigerate for 3-4 hours until cold and firm.
6. Scoop 2 tablespoons of the chilled mixture, press a mozzarella cube in the center, wrap to cover completely, and roll into an oval ball.
7. Roll the croquette in all-purpose flour, dip in beaten eggs with water, and coat in Panko breadcrumbs. Dip back into the egg wash and roll in Panko a second time.
8. Freeze the breaded croquettes on a tray for 15-20 minutes.
9. Heat 2 inches of neutral oil to 350°F. Fry the croquettes in small batches for 3-4 minutes until golden brown.
10. Drain the fried croquettes on paper towels, season with salt, and serve hot.