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 ?? Trust me on this one 🙂
I would like to dedicate this post to my dear friends Soniya & Anvita who blog together @ The belly rules the mind ! They have some amazing dishes using this particular pan , and I would suggest you check out their site , it’s a treasure of healthy and delicious recipes 🙂
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
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
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.
- Adjust the spices as per your preference, I’ve kept it very mild.
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