Essential Appetizers: Chicken/Gruyere Croquettes

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 6 - 8
prep time 20 Min
cook time 10 Min
method 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

How To Make

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    Add the potatoes to a pot of boiling water, and cook until softened, about 20 minutes.
  • 5
    Extract the potatoes from the water, and allow them to cool.
  • 6
    Once cool remove the skins, and mash in a bowl.
  • 7
    Add the minced chicken, cayenne pepper, salsa, cheese and egg to the mashed potatoes, and blend together.
  • 8
    Chef's Note: Allow the mixture to completely cool, about 20 minutes.
  • 9
    Take 2 ounces of the mixture, and roll into a 2-inch cylinder.
  • 10
    Repeat for the other croquettes and then pop them into the freezer for about 15 minutes to firm them up.
  • 11
  • 12
    Add the flour to a bowl, and season with a bit of salt and pepper.
  • 13
    Add the beaten eggs to a second bowl.
  • 14
    Finally mix the breadcrumbs with the sesame seeds, and add to a third bowl.
  • 15
    Roll the croquette in the flour.
  • 16
    Shake off and dip into the egg wash.
  • 17
    Shake off and roll into the breadcrumb/sesame mixture.
  • 18
    Repeat for the other croquettes.
  • 19
    Place about 1 inch of oil in a pot or pan, and heat up to 350f (180c).
  • 20
    Fry the croquettes until golden brown, about 2 to 4 minutes.
  • 21
  • 22
    Use 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.
  • 23
    Keep the faith, and keep cooking.
  • 24
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