Chicken Drumstick Croquettes Stuffed with Potato and Mozzarella
This recipe and all the photos come from Jarib Al Wasfa (@jaribalwasfa), the cook behind our Moroccan chnek.
Love fried chicken and cheesy potato croquettes? These chicken drumstick croquettes give you both in one bite. They look like crispy fried chicken legs, but inside there’s a soft filling of tender shredded chicken, mashed potato, parsley and melted mozzarella, wrapped around the real drumstick bone. You may also see them called cheesy potato drumsticks, chicken potato cheese bombs or mock chicken legs.
They take some time, mostly while the chicken simmers, but every step is simple, and they’re a real showstopper for a party, an iftar table or a weekend family dinner.
Table of Contents
Why you’ll love these chicken drumstick croquettes
- Crunchy outside, cheesy inside: a double breadcrumb crust with a mozzarella pull in the middle.
- Easy to eat: the bone works as a handle, so kids and guests can eat them with their hands.
- Make-ahead friendly: cook the chicken and filling the day before, or freeze them breaded.
- Budget-friendly: 6 drumsticks and a few potatoes make 6 generous croquettes.
Ingredients and substitutions
- Chicken drumsticks: you need 6, for the meat and the bones. The meat simmers with ginger, turmeric, black pepper, garlic and thyme, which gives the filling a warm, golden flavor.
- Potatoes: 3 to 4 medium potatoes, boiled and mashed. Floury potatoes such as russet or Yukon Gold give the firmest filling. Drain them well so the mixture isn’t wet.
- Mozzarella: about 100 g, grated, mixed into the filling with a little extra for the center. Low-moisture mozzarella melts without making the filling soggy. Cheddar or any good melting cheese works too.
- Parsley and chili: fresh parsley for color and red chili powder or hot paprika for a little heat. Use sweet paprika for a milder version.
- Coating: flour, 2 to 3 beaten eggs and breadcrumbs. Panko gives an even crunchier crust.
- Shortcut: you can use leftover or rotisserie chicken for the filling, but you’ll still need drumstick bones, or wooden sticks, to shape them.
How to make chicken drumstick croquettes
1. Season and brown the drumsticks. Put them in a pan with the oil, season with salt, pepper, ginger and turmeric and brown them lightly on all sides.
2. Simmer until tender. Add the whole garlic cloves, thyme and enough water to come halfway up the chicken. Cover and cook on low heat for about an hour, until the meat falls off the bone.
3. Shred the chicken. This is where the chicken drumstick croquettes take shape. Let it cool a little, pull the meat off the bones and shred it with a fork. Keep the bones clean: they become the handles.
4. Make the filling. Mash the boiled potatoes, then mix in the parsley, chili, shredded chicken and most of the mozzarella. Taste and add salt if needed.
5. Shape the drumsticks. Flatten a handful of filling in your palm, add a little mozzarella in the center, put a bone on top and close the filling around it, pressing it into a drumstick shape. Wear gloves or wet your hands slightly, as the mixture is sticky.
Our tip: if the filling feels soft, chill the shaped croquettes for 20 to 30 minutes before breading. They’ll hold their shape much better in the oil.
6. Bread them twice. Roll in flour, dip in beaten egg, then roll in breadcrumbs. In the video, they get a second dip in egg and breadcrumbs for an extra-thick, crunchy crust.
7. Fry. Heat the oil to about 340 to 350°F (170 to 175°C). Fry a few croquettes at a time, turning them, until deep golden all over, about 3 to 4 minutes. The filling is already cooked, so you only need a golden crust and melted cheese. Drain on paper towels.
Chicken Drumstick Croquettes Stuffed with Potato and Mozzarella
Ingredients
Method
- Heat the oil in a wide pan and add the drumsticks. Season with the salt, black pepper, ginger and turmeric, and brown them lightly on all sides.
- Add the whole garlic cloves and the thyme, then pour in enough water to come halfway up the chicken. Cover and cook over low heat for about 1 hour, until the meat is very tender and falls off the bone.
- Let the chicken cool a little. Pull the meat off the bones and shred it with a fork. Keep the bones: they become the handles of the croquettes.
- Mash the boiled potatoes. Add the parsley, chili or hot paprika, the shredded chicken and most of the mozzarella, and mix well. Taste and add salt if needed.
- Take a handful of the filling, flatten it in your palm and put a little mozzarella in the center. Place a bone on top and close the filling around it, shaping it like a drumstick. Repeat with the rest.
- Roll each croquette in flour, dip it in the beaten egg, then roll it in breadcrumbs. For a thicker, crunchier crust, dip it in egg and breadcrumbs a second time.
- Heat the frying oil and fry the croquettes a few at a time, turning them, until deep golden all over, about 3 to 4 minutes. Drain on paper towels and serve hot.
Notes
Watch the video
Tips for perfect chicken drumstick croquettes
- Cook the chicken until very tender so it shreds easily and the bones come out clean.
- Keep the filling firm. Wet potatoes are the main reason croquettes fall apart. Drain them well, and chill the mixture if it’s too soft to shape.
- Press the filling tightly around the bone with no cracks, especially at the base of the bone.
- Don’t skip the double coating. It seals the filling so the cheese doesn’t leak into the oil.
- Fry in small batches so the oil stays hot and the crust stays crisp, not greasy.
How to make ahead, freeze and reheat chicken drumstick croquettes
Make ahead: cook the chicken and prepare the filling up to 1 day ahead and keep it in the fridge. You can also shape and bread the croquettes a few hours before frying.
Freeze: freeze the breaded, uncooked croquettes on a tray, then transfer them to a freezer bag. Fry them straight from frozen over medium heat, a little longer than fresh, until golden and hot in the center.
Reheat: leftovers keep 2 to 3 days in the fridge. Reheat in a 375°F (190°C) oven or in the air fryer for 8 to 10 minutes to bring back the crunch. Avoid the microwave, which makes the crust soggy.
Variations
Baked or air fryer chicken drumstick croquettes
Spray the breaded croquettes lightly with oil. Bake at 400°F (200°C) for about 20 minutes, or air-fry at 390°F (200°C) for 10 to 12 minutes, turning once. The crust is lighter and less even than when fried.
Without the bone
Shape the filling into logs or balls instead and you have classic chicken and potato croquettes. A wooden stick also works as a handle for kids.
Other cheeses and spices
Swap the mozzarella for cheddar or a mix of cheeses, and add garlic powder, cumin or a pinch of cayenne to the filling.
What to serve with chicken drumstick croquettes
A quick garlic yogurt sauce is perfect: mix 1/2 cup plain yogurt with 1 small grated garlic clove, a squeeze of lemon, salt and a little chopped dill or mint. Ketchup, a spicy mayo or a fresh tomato and cucumber salad also go well. Serve them as an appetizer for 6, or 2 per person as a main with a salad.
FAQ
Can I use chicken breast or thighs?
Yes, for the filling. Thighs stay juicier than breast. You’ll still need bones or sticks to give them the drumstick shape.
Why did my croquettes fall apart when frying?
Chicken drumstick croquettes usually open when the filling is too wet or the oil isn’t hot enough. Drain the potatoes well, chill the shaped croquettes, coat them twice and fry at 340 to 350°F (170 to 175°C).
Can I make them ahead?
Yes. Make the chicken and filling the day before, or freeze the breaded croquettes and fry them from frozen.
How many chicken drumstick croquettes does this recipe make?
6 croquettes, one per drumstick. If you make them smaller, you can stretch the filling with an extra potato and use wooden sticks for the extra pieces.
More chicken recipes
Try our lemon garlic chicken, huli huli chicken or chicken breakfast recipes, or browse all our chicken recipes.
