UPC’s Crispy Chicken Croquette
I just reorganized my Recipes page. It’s looking fantastic, and I’ve got a huge number of amazing recipes there! It’s been months, literally months, since I last made any updates to the Recipes page, so I really didn’t have any more than a passing notion of how many recipes I’ve actually posted! I’m really excited by what’s there, and I’ve been able to take a look at what you all really appreciate, and what more I need to supplement with. Take a quick peek over at the Recipes page when you get a chance and let me know what kinds of recipes you would like to see more of!
In my excitement at a job-well-done, I showed the update page to my wife. Thank god for her and her insights (you all should too), because she took one look at the page and said: “You don’t have very much chicken, soups, or appetizers there, do you.” I took a few moments to think about it. The unfortunate truth is: no, I really don’t have a lot of appetizers, chicken, or soups. Fortunately, Fall is the perfect time for all three!! Summer is, in my mind, meat and barbecue season. Fall is dinner-party season. And there’s nothing more appropriate for dinner-party season than chicken, appetizers, and soups! To kick it all off, take a look at the Crispy Chicken Croquette that I whipped up immediately after my wife pointed out a distinct lacking of chicken and appetizer recipes. Two birds with one stone!
UPC’s Crispy Chicken Croquette; What you’ll need:
- 1 cup Sweet Potatoes, mashed
- 1 cup Chicken, cooked and chopped (I slow-cooked it in coconut oil)
- 1/2 cup Green Onions, chopped
- 1 Egg, beaten (Pastured Eggs)
- 1/2 cup Coconut Cream
- 1/2 cup Coconut Flour (or nut flour)
- (Optional) Some finely chopped chives to enhance the green-onion flavor
- 2 pinches each of Sea Salt and Ground Black Pepper
- Refined Nut-Oil for frying (I used walnut oil)
1. Mix the coconut flour and coconut cream thoroughly. Make sure there are no clumps in the mixture.
2. Add the remaining ingredients, including the egg, salt and pepper, and continue to mix until you have a mostly homogeneous tan-looking thick paste.
3. Pinch a large chunk of the paste out of the mixing bowl and roll it in to a ball in your hands. Now pat that ball out to a flat patty; leave it on a plate while you create patties with the rest of the croquette paste.
Note: You should have enough croquette past to make 4-6 patties. As usual, it’s better to make them smaller than you think you need.
5. Carefully place the patties in to the heated oil.
6. Let the patties cook for 2-4 minutes per side. After about 30-60 seconds of cook time, slide the spatula under the croquette patties to make sure that they’re not sticking to the pan.
Note: cook time depends on how large you made your patties – smaller patties cook for a shorter time while larger patties need longer.
7. After 2-4 minutes (depending on patty size) of cook time, flip the croquettes and cook the other side. The just-done patty should be a golden-brown color. Don’t be surprised if patches of the croquette are a darker color than the rest of it.
8. Remove the croquettes from the pan and place them on a plate.
9. Cover the plate and refrigerate until you’re ready to eat. Then serve and enjoy!