Who doesn’t like deep-fried stuff? I guess we all do! It’s the kind of food I believe I can indulge in once in a blue moon. My son is developing an appetite for delicious meals, so the experimenting stage is in full swing at the moment! Like most kids, he loves fried food, but as a mom, I like to feed him healthy and nutritious meals! Since I last experimented with the cheesy beetroot croquettes , which he loved to an extent, I thought of giving these chicken croquettes a go using this ebelskiver/ paniyaram pan too! This is the way my mum prepares them but uses semolina for the coating and pan-fries them. But the breading procedure definitely takes these good ‘ol croquettes a notch higher!
We purchased a whole chicken the other day, some boneless portion went into making some yummy chicken Tikkas and the rest bone-in portion along with the drumsticks, went into making a super healthy and delicious chicken stock seasoned with cinammon , bay leaves, cloves, and peppercorns. I shredded the meat and thought about making these croquettes. These turned out extremely crispy and absolutely soft on the inside! I bet you would be surprised that these are not deep-fried! Why don’t you give these a go too ?? Ingredients: 200 grams of cooked chicken meat/rotisserie chicken 1 medium boiled gold potato, about 3/4th cup 1 teaspoon ginger garlic paste 1 teaspoon Kashmiri chilly powder/sweet paprika 1/8 teaspoon turmeric powder 1/2 teaspoon garam masala 1 teaspoon vinegar/ lemon juice 2 teaspoon tomato ketchup Dash of Worcestershire sauce (optional) 2 tablespoons finely chopped onions Handful of cilantro ( dhania ) or parsley 1 egg about less than 1/4 cup all-purpose flour (maida) 3/4th cup Panko breadcrumbs / plain breadcrumbs salt and pepper to season oil as required Preparation: 1.Transfer the cooked chicken meat to a food processor/grinder, grind to a very fine paste without any water. 2.In a mixing bowl, combine ground chicken meat, grated boiled potato, spices, sauces, egg yolk and season with salt and pepper. Mix to combine well.
3.Prepare the breading station: Place flour, the egg white & Panko breadcrumbs in 3 different shallow bowls, season each with salt and pepper . Make lime size balls of the chicken dough, dredge it in all-purpose flour, then the egg white and finally coat them well with the breadcrumbs. Repeat this procedure twice if required, so the breadcrumbs adhere well. Repeat with the remaining. Transfer to a plate and refrigerate for 15 mins. Heat the ebelskiver/ paniyaram pan on medium heat, and drizzle few drops of oil in each cavity, place the prepared chicken croquettes in the pan, cook, turning sides until it’s golden brown on all the sides. Serve with ketchup or dip of your choice.
Notes: I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on Facebook @ Aromaticessence and Pinterest @ Aromatic Essence for regular updates. Regards, Freda
