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Chicken alfredo croquettes Ingredients 2 cups cooked, finely shredded chicken 1/2 cup shredded mozzarella Oil, for deep-frying For the Alfredo sauce :
4 tbsp unsalted butter 1/2 cup onion, finely chopped 
3 tbsp all-purpose flour
1 cup whole milk, room temperature
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced 1 tsp chicken powder 1 tsp red chili flakes 
1/2 tsp Italian seasoning
1 tbsp garlic powder
1/2 tsp black pepper
Salt, to taste
1 tbsp chopped fresh parsley 

 For the wet batter : 1/2 cup all-purpose flour 1/2 - 3/4 cup water ( to make slurry ) For the dry coating: 2 cups panko breadcrumbs
 Method: Melt butter in a saucepan over medium heat. Add onion and cook until softened and most moisture evaporates. Add garlic and sauté for 30 seconds. Stir in flour and cook for 1–2 minutes. Gradually whisk in milk until smooth, then add heavy cream. Cook, stirring constantly, until thickened. Add chicken powder, chili flakes, Italian seasoning, garlic powder, black pepper, and salt. Stir in Parmesan and parsley until smooth. Divide the Alfredo sauce in half and reserve half for dipping. Add shredded chicken to the remaining sauce and cook over low heat until very thick and able to hold its shape. Remove from heat and stir in mozzarella. Transfer to a shallow dish, cover, and refrigerate for at least 2 hours, until completely cold and firm. Shape into evenly sized oval croquettes. Whisk flour and ½ cup water, adding more as needed, until smooth and similar to thin pancake batter. Dip each croquette into the slurry, let excess drip off, then coat thoroughly in panko, pressing gently to help it adhere. Refrigerate for 20–30 minutes. Heat oil to 350°F (175°C). Fry in small batches for 3–4 minutes, turning as needed, until golden and crispy. Drain on a wire rack. Gently reheat the reserved Alfredo sauce over low heat, adding a splash of milk to loosen if needed. Serve with the hot croquettes. 
#croquette #Recipe #chickenalfredo
Chicken alfredo croquettes Ingredients 2 cups cooked, finely shredded chicken 1/2 cup shredded mozzarella Oil, for deep-frying For the Alfredo sauce :
4 tbsp unsalted butter 1/2 cup onion, finely chopped 
3 tbsp all-purpose flour
1 cup whole milk, room temperature
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced 1 tsp chicken powder 1 tsp red chili flakes 
1/2 tsp Italian seasoning
1 tbsp garlic powder
1/2 tsp black pepper
Salt, to taste
1 tbsp chopped fresh parsley 

 For the wet batter : 1/2 cup all-purpose flour 1/2 - 3/4 cup water ( to make slurry ) For the dry coating: 2 cups panko breadcrumbs
 Method: Melt butter in a saucepan over medium heat. Add onion and cook until softened and most moisture evaporates. Add garlic and sauté for 30 seconds. Stir in flour and cook for 1–2 minutes. Gradually whisk in milk until smooth, then add heavy cream. Cook, stirring constantly, until thickened. Add chicken powder, chili flakes, Italian seasoning, garlic powder, black pepper, and salt. Stir in Parmesan and parsley until smooth. Divide the Alfredo sauce in half and reserve half for dipping. Add shredded chicken to the remaining sauce and cook over low heat until very thick and able to hold its shape. Remove from heat and stir in mozzarella. Transfer to a shallow dish, cover, and refrigerate for at least 2 hours, until completely cold and firm. Shape into evenly sized oval croquettes. Whisk flour and ½ cup water, adding more as needed, until smooth and similar to thin pancake batter. Dip each croquette into the slurry, let excess drip off, then coat thoroughly in panko, pressing gently to help it adhere. Refrigerate for 20–30 minutes. Heat oil to 350°F (175°C). Fry in small batches for 3–4 minutes, turning as needed, until golden and crispy. Drain on a wire rack. Gently reheat the reserved Alfredo sauce over low heat, adding a splash of milk to loosen if needed. Serve with the hot croquettes. 
#croquette #Recipe #chickenalfredo

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