Creamy Chicken Ricotta Bites

1. Sauté the Onion: Begin by adding 1-2 teaspoons of olive oil to a small pan over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, typically about 5-7 minutes. Be careful not to brown it, as this can alter the delicate flavor. Once cooked, transfer the sautéed onion to a small bowl and set it aside to cool completely. This step is crucial for mellowing the onion’s flavor and ensuring it doesn’t cook further when mixed with other ingredients (photo 1).

2. Prepare the Croquette Mixture: While the onion cools, roughly chop your shredded chicken. Transfer the chopped chicken to a large mixing bowl. Add the cooled sautéed onion, well-drained ricotta cheese, fresh thyme, and grated lemon zest. Mix all the ingredients thoroughly until they are well combined. Season generously with a pinch of salt and freshly ground black pepper to taste. Ensure the mixture is homogenous and ready for shaping (photos 2 & 3).

3. Shape the Croquettes: Take about one heaped tablespoon of the prepared chicken and ricotta mixture for each croquette. Gently roll the mixture between your palms to form either small cylindrical shapes or oval patties, as preferred. Aim for uniform size to ensure even cooking. This recipe typically yields around 12 croquettes. If the mixture feels too soft to handle, refer to our “Recipe Tips and FAQs” section for guidance (photo 4).

4. Bread the Croquettes: Set up a breading station with three separate shallow bowls. In the first bowl, place the 2 heaped tablespoons of flour. In the second bowl, whisk the egg until smooth. In the third bowl, combine the breadcrumbs with the grated Parmigiano Reggiano and a pinch of salt and pepper, mixing well. Take each shaped croquette, first dredge it lightly in the flour (shaking off any excess), then dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the breadcrumb mixture, pressing gently to ensure an even and complete coating. Once breaded, place the croquettes on a plate or baking sheet and refrigerate for at least 30 minutes. This chilling step helps the coating adhere firmly and prevents the croquettes from breaking apart during frying (photos 5 and 6).

5. Fry the Croquettes: In a sturdy pan or deep skillet, heat about 1 inch of sunflower oil over medium-high heat. If you have a kitchen thermometer, heat the oil to 180°C (355°F). If not, you can test the oil by dropping a tiny piece of breadcrumb; if it sizzles and turns golden within 30 seconds, the oil is ready. Carefully add the croquettes to the hot oil in batches of 3 or 4, ensuring you don’t overcrowd the pan. Fry them for 2-3 minutes on each side, turning occasionally, until they are beautifully golden brown and crispy all over. Once cooked, use a slotted spoon to transfer the fried croquettes to a plate lined with kitchen paper. This allows any excess oil to drain off, keeping them perfectly crisp (photos 7 and 8). Serve immediately and enjoy!

The consistency of your croquette mixture can vary quite a bit depending on the moisture content of the ricotta you use. If you find the mixture is too soft or sticky to easily form into croquettes, there are a couple of solutions. First, you can add a small amount of all-purpose flour to the mixture, starting with half a tablespoon at a time and mixing until it reaches a more manageable consistency. Usually, no more than 2 tablespoons are needed. Alternatively, you can cover the bowl and place the mixture in the fridge for at least 30 minutes (or even an hour). Chilling helps firm up the ingredients, making it much easier to shape the croquettes without them sticking to your hands.

For deep frying, it’s best to use a neutral-flavored oil with a high smoke point. Sunflower oil is an excellent choice due to its mild taste and ability to withstand high temperatures without breaking down. Other suitable alternatives include peanut oil, vegetable oil, or canola oil. Avoid oils with strong flavors like olive oil for frying, as they can overpower the delicate taste of the croquettes and have a lower smoke point.

Leftover chicken croquettes can be stored in an airtight container in the fridge for up to 3 days. They are delicious eaten cold, making them a great option for packed lunches or quick snacks. To reheat and restore some of their crispness, preheat your oven to 200°C (400°F). Place the croquettes on a baking sheet and heat for about 10-15 minutes, or until warmed through and crispy again. Avoid reheating in the microwave, as this will make them soft and soggy.

Yes, for a lighter alternative, you can certainly bake or air fry the Ricotta Chicken Croquettes. To bake, preheat your oven to 200°C (400°F). Lightly spray the breaded croquettes with olive oil spray and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. For air frying, preheat your air fryer to 190°C (375°F). Lightly spray the croquettes with oil and air fry for 12-15 minutes, shaking the basket halfway, until crispy and golden. The texture won’t be quite as rich as deep-frying, but they will still be delicious!

Yes, you can freeze these croquettes for future enjoyment. After shaping and breading the croquettes, arrange them in a single layer on a baking sheet and place them in the freezer. Once fully frozen (this takes a couple of hours), transfer the frozen croquettes to an airtight freezer-safe bag or container. They will keep well for up to 2-3 months. When ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the refrigerator before frying as usual.