Go Back
–+ servings
Caesar salad croquettes

Crispy Caesar Salad Croquettes With a Savory Chicken Twist

Delicious Caesar salad croquettes combining chicken and classic flavors for a unique appetizer.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquettes
  • 2 pieces Boneless Skinless Chicken Thighs Provides richness and moisture
  • 2 cups Chicken Stock Homemade stock is recommended
  • 4 tablespoons Unsalted Butter Can be substituted with olive oil for a dairy-free option
  • 1/2 cup Plain Flour Be sure to sift for a lump-free consistency
  • 1/2 cup Parmesan Cheese Can be substituted with aged Gruyère
  • 3 pieces Anchovies Feel free to skip if avoiding fish
  • 1 clove Garlic Garlic powder works in a pinch
  • 2 tablespoons Parsley Substitute with chives for a milder taste
  • 1 piece Egg (soft boiled) Silken tofu makes a great egg-free alternative
For the Dressing
  • 2 tablespoons White Wine Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1/2 cup Olive Oil Avocado oil is a delicious alternative
  • 1 teaspoon Worcestershire Sauce Can be omitted for a vegetarian version
For Serving
  • 2 cups Romaine Lettuce Used for garnish and as part of the purée
  • 1 cup Spinach Optional but highly recommended
  • 1/4 cup Cress Can replace with microgreens

Equipment

  • Saucepan
  • Blender
  • Fryer
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Poach the boneless skinless chicken thighs in seasoned chicken stock for about 12 to 14 minutes until cooked through.
  2. Melt unsalted butter in a saucepan, add sifted flour to create a roux, and whisk in chicken stock until thickened.
  3. Chill the mixture for at least 1 hour or until firm enough to mold.
  4. Blend soft-boiled egg, white wine vinegar, Dijon mustard, and anchovies, then drizzle in olive oil while whisking to emulsion.
  5. Set up a breading station with flour, beaten egg, and breadcrumbs. Form croquette balls and coat them accordingly.
  6. Blanch romaine and spinach in boiling water, then blend with olive oil until smooth for the purée.
  7. Fry the coated croquettes in hot oil until golden brown and crispy on all sides.
  8. Serve on a swirl of spinach purée, drizzled with dressing, and garnished with romaine, Parmesan, and cress.

Nutrition

Serving: 1croquetteCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

These croquettes are best served freshly made but can also be stored for up to 3 days in the fridge or frozen for 2 months.

Tried this recipe?

Let us know how it was!