Essential Appetizers: Chicken/Gruyere Croquettes

Andy Anderson !


These tasty appetizers are actually very easy to produce, and the visual presentation is brilliant. Actually, they can be an appetizer, or used as a starter for an elegant dinner party.

The nice thing about croquettes is that you can put just about anything in them that you desire… Just let your culinary imagination go wild.

Crunchy on the outside, potato soft on the inside...

So yummy.

So, you ready… Let’s get into the kitchen.

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6 - 8
20 Min
10 Min
Deep Fry




2 medium
russet potatoes, about a pound
1/2 lb
chicken breast, cooked and minced
1 pinch
cayenne pepper
2 Tbsp
salsa, your choice
1 large
farm fresh egg
1/4 c
gruyere cheese grated
salt, kosher variety, to taste
black pepper, freshly ground, to taste


1/2 c
flour, all purpose variety
2 large
farm fresh eggs, beaten
3/4 c
breadcrumbs, finely ground
1/4 c
sesame seeds
peanut oil, for frying


lettuce for garnish
balsamic reduction, for garnish
cherry tomatoes, for garnish


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3Gather your ingredients.

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4Add the potatoes to a pot of boiling water, and cook until softened, about 20 minutes.

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5Extract the potatoes from the water, and allow them to cool.

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6Once cool remove the skins, and mash in a bowl.

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7Add the minced chicken, cayenne pepper, salsa, cheese and egg to the mashed potatoes, and blend together.

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8Chef's Note: Allow the mixture to completely cool, about 20 minutes.

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9Take 2 ounces of the mixture, and roll into a 2-inch cylinder.

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10Repeat for the other croquettes and then pop them into the freezer for about 15 minutes to firm them up.

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12Add the flour to a bowl, and season with a bit of salt and pepper.

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13Add the beaten eggs to a second bowl.

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14Finally mix the breadcrumbs with the sesame seeds, and add to a third bowl.

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15Roll the croquette in the flour.

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16Shake off and dip into the egg wash.

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17Shake off and roll into the breadcrumb/sesame mixture.

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18Repeat for the other croquettes.

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19Place about 1 inch of oil in a pot or pan, and heat up to 350f (180c).

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20Fry the croquettes until golden brown, about 2 to 4 minutes.

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22Use your culinary imagination and see what you can come up with. I like to “paint” the plate with balsamic reduction, and add a bit of lettuce, and maybe a cherry tomato. Have fun, and enjoy.

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23Keep the faith, and keep cooking.

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24If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me on JAP:

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Potatoes
Regional Style: French