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Golden chicken drumstick croquettes with the bones sticking out, on a wooden board with parsley
Jarib Al Wasfa (@jaribalwasfa)

Chicken Drumstick Croquettes Stuffed with Potato and Mozzarella

Tender chicken pulled off the bone, mixed with mashed potato, parsley and mozzarella, shaped back around the bone like a drumstick, breaded and fried until golden. Recipe by Jarib Al Wasfa.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 croquettes
Course: Appetizer, Main Course
Ingredients Method Notes

Ingredients
  

For the chicken
  • 6 chicken drumsticks
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 4 to 5 garlic cloves whole
  • fresh thyme a few sprigs
  • 250 to 300 ml water about 1 to 1 1/4 cups, enough to come halfway up the chicken
For the filling
  • 3 to 4 medium potatoes boiled and mashed
  • 2 to 3 tbsp fresh parsley chopped
  • 1 tsp red chili powder or hot paprika
  • 100 g mozzarella grated, about 1 cup, plus a little for the centers
For the coating and frying
  • 1 cup all-purpose flour about 100 g
  • 2 to 3 eggs beaten
  • 1 1/2 to 2 cups breadcrumbs 150 to 200 g
  • oil for deep frying

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Make ahead: the chicken and filling can be prepared the day before. Shape and bread the croquettes just before frying.
Keep the filling firm: use floury potatoes and drain them well. If the mixture is too soft to shape, chill it for 20 minutes.
Freeze: freeze the breaded, uncooked croquettes on a tray, then bag them. Fry from frozen over medium heat, a little longer than fresh.
Keep the cooking broth: it makes a great base for soup or rice.