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Appetizer Chicken and Red Potato Croquettes
Ready Time: 50min
Prep Time: 30min
Cook Time: 20min
Fried Description Recipe by: Chef Joey Campanaro of The Little Owl restaurant in New York City
Mashed red potatoes are mixed with shredded chicken and rolled in breadcrumbs to create these one-bite appetizers, perfect for dipping in a spicy mustard.
Ingredients 1 lb. red potatoes, cut into 1-inch cubes 3 Tablespoons butter 3/4 cup chopped white onion 1/2 cup each: finely chopped carrot and celery 2 cloves garlic, minced 2 cups cooked, shredded chicken (rotisserie chicken works well) 1 Tablespoon chopped Italian parsley 1/2 teaspoon salt 3 eggs, divided 1/2 cup flour 1 cup breadcrumbs Vegetable oil for frying Grainy mustard Preparation
Prep Time: 30min | Cook Time: 20min
Place red potatoes in a medium glass bowl and cover with plastic wrap. Microwave on HIGH for 8 to 10 minutes or potatoes are tender. Mash well and let cool. While potatoes are cooking, melt butter in a medium skillet. Add vegetables and cook over medium-low heat for 10 minutes, stirring occasionally. Place in a large bowl with potatoes, chicken, parsley, salt and 1 Mix well and chill for several hours or until very cold. Shape into 2 X 1-inch pieces. Beat remaining eggs well in a shallow dish. Place flour and breadcrumbs in two separate shallow dishes. Roll potato croquettes into flour, then egg, then breadcrumbs. Place on a baking sheet and let stand for 10 minutes. Notes
Chill time is several hours.
Fry in 350°F vegetable oil until golden brown, working in batches. Serve with grainy mustard. Potatoes USA Disclaimer
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