Description
These Caesar Salad Croquettes transform classic Caesar salad flavors into crispy, golden bites perfect for appetizers or party snacks. Made with tender cooked chicken, creamy mashed potatoes, tangy Parmesan, and Caesar dressing, then breaded and fried until perfectly crisp. Serve warm with extra Caesar dressing for a deliciously unique twist on a beloved salad.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, finely chopped
- 1 cup mashed potatoes
- 1/2 cup grated Parmesan cheese
- 1/3 cup Caesar dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs (remaining from total 1 cup)
For Frying and Serving
- Vegetable oil for frying
- 2 tablespoons chopped fresh parsley
- Extra grated Parmesan cheese for garnish
- Extra Caesar dressing for serving
Instructions
- Prepare the filling: In a large bowl, combine the finely chopped cooked chicken breast, mashed potatoes, grated Parmesan cheese, Caesar dressing, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Stir well to evenly mix all the ingredients.
- Bind the mixture: Stir in 1/4 cup of the panko breadcrumbs to the filling mixture to help bind it. If the mixture feels too soft, chill it in the refrigerator for 20 minutes before shaping.
- Shape the croquettes: Scoop portions of the mixture and shape them into small cylinders or balls, about the size of bite-sized croquettes. Set them aside on a plate.
- Set up breading station: Arrange three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with the remaining 3/4 cup panko breadcrumbs.
- Bread the croquettes: Dredge each croquette in flour, shaking off excess. Then dip it into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to form a crisp outer layer.
- Heat the oil: In a deep skillet or frying pan, heat enough vegetable oil over medium heat until hot but not smoking, around 350°F (175°C).
- Fry the croquettes: Fry the croquettes in batches for 3 to 4 minutes, turning occasionally to ensure golden brown and even cooking. They should be heated through and crispy on all sides.
- Drain and garnish: Remove the fried croquettes with a slotted spoon and drain on paper towels. Sprinkle with chopped fresh parsley and extra grated Parmesan cheese.
- Serve warm: Serve the croquettes immediately with extra Caesar dressing on the side for dipping.
Notes
- Use rotisserie chicken for a convenient shortcut.
- For a lighter version, bake croquettes at 400°F for 18 to 20 minutes or air fry until crisp instead of frying.
- If filling mixture feels too soft to shape, chill it for 20 minutes before forming croquettes.
