Easy and delicious Ricotta Chicken Croquettes with a crisp, crunchy exterior and a soft, creamy center. These croquettes combine shredded chicken and creamy ricotta with sautéed onion, fresh thyme and a hint of lemon zest for a balanced, comforting bite.
These croquettes are inspired by Piedmontese antipasti and are perfect as an aperitivo, starter or savory snack. The ricotta keeps the filling light and silky while the breadcrumb crust delivers satisfying crunch.
Editor’s note: This recipe was first published on 24th February 2017 and has been refreshed with new photos and clearer tips for an improved cooking experience.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a short video reference. For the printable recipe, refer to the full recipe card at the bottom of this page.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips and FAQs
- Serving suggestions
- More Italian antipasti recipes
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Shredded chicken – left-over roast chicken works beautifully. You can also poach or roast thighs, breasts or drumsticks and shred them.
- Ricotta – if your ricotta is watery, drain it well or briefly strain it so the filling isn’t too loose.
- Onion – finely chop the onion and sauté until soft; large pieces make shaping the croquettes harder.
- Thyme – fresh thyme is recommended. Fresh sage is traditional in some versions, and rosemary or oregano can be used if preferred.
- Lemon – lemon zest adds brightness; omit if you prefer a richer, cheesier flavor.
- Parmigiano Reggiano – a tablespoon mixed into the breadcrumbs adds depth of flavor.
- Coating – use flour, egg and fine breadcrumbs for a crisp coating. Panko can be used for an extra-crispy finish.
Step by step photos and instructions
Sauté the onion – Heat 1–2 teaspoons of olive oil in a small pan and cook the finely chopped onion until soft and translucent but not browned. Remove from the heat and let cool.
Make the filling – Roughly chop or shred 3 cups (about 250g/9oz) of cooked chicken. In a bowl combine the chicken with 1 cup (250g) ricotta, the cooled onion, 1 teaspoon fresh thyme and 1/2 grated lemon zest. Season with salt and pepper and mix gently until evenly combined.
Shape the croquettes – Use a heaped tablespoon of the mixture for each croquette; this quantity should yield about 12 pieces. Shape into small ovals or rounds and place them on a tray.
Bread the croquettes – Place 2 heaped tablespoons of flour on a plate, whisk 1 egg in a bowl, and combine 1 cup (120g) breadcrumbs with 1 tablespoon grated Parmigiano Reggiano plus a pinch of salt and pepper on a third plate. Roll each croquette in flour, then dip in egg, then coat thoroughly in the breadcrumb mixture. Chill the shaped and breaded croquettes in the fridge for about 30 minutes before frying.
Fry – Pour about 1 inch (2–3 cm) of sunflower oil into a heavy frying pan and heat until it shimmers or reaches roughly 180°C (350°F). Fry the croquettes in small batches (3–4 at a time) until golden brown on all sides. Drain on kitchen paper to remove excess oil and serve warm.
Recipe Tips and FAQs
Temperature – A thermometer is useful; aim for 180°C (350°F). If you don’t have one, look for oil that shimmers but is not smoking.
Don’t overcrowd the pan – Frying too many croquettes at once lowers the oil temperature and leads to greasy results. Cook in small batches.
Drain well – After frying, place croquettes on kitchen paper to absorb excess oil and keep them crisp.
Ricotta texture varies between brands. If the mixture won’t hold shape, add up to 2 tablespoons of flour, a little at a time, until it firms up. Chilling the mixture for 20–30 minutes also helps.
Use a neutral oil with a high smoke point, such as sunflower, peanut or vegetable oil.
Store leftover croquettes in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (400°F) until warmed through and crisp.
Serving suggestions
These croquettes are versatile and can be served in several ways. Here are some favourite options:
- Aperitivo – Serve with a cold cocktail and small plates for a relaxed pre-dinner snack.
- Antipasto – Add to a platter with olives, cheeses and cured meats.
- Light lunch – Pair with a green salad, such as peppery arugula and fresh tomatoes.
- Side dish – Serve alongside a main course at a special meal for extra comfort and crunch.
More Italian antipasti recipes
Antipasti
Gnocco Fritto (Italian Fried Dough)
Sides
Baked Spinach Balls with Parmigiano Cream
Antipasti
Pizza Pinwheels with Prosciutto and Gorgonzola
Sides
Crispy Baked Polenta Fries
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Step By Step Photos Above
Step-by-step photos, tips and a short video are available in the post to help you make this recipe successfully.
Ricotta Chicken Croquettes
By Emily
Ingredients
- 3 cups shredded roast chicken (250g / 9oz)
- 1/2 onion, finely chopped
- 1 cup ricotta cheese (250g)
- 1 teaspoon fresh thyme
- 1/2 lemon zest, grated
- 2 heaped tbsp flour, plus extra if needed
- 1 cup breadcrumbs (120g)
- 1 egg
- 1 tbsp Parmigiano Reggiano, freshly grated
- Salt and pepper
- 1–2 teaspoons olive oil
- Sunflower oil, for frying
Instructions
- Add the chopped onion to a pan with 1–2 tsp olive oil and sauté until soft and translucent but not browned. Set aside to cool.
- Roughly chop the chicken and add to a bowl with the ricotta, thyme, onion and lemon zest. Mix to combine and season with salt and pepper.
- Tip: If the mixture is very sticky, add half a tablespoon of flour at a time until you have a thicker consistency (generally no more than 2 tablespoons is needed).
- Add the breadcrumbs to a plate and mix in the parmesan with a pinch of salt and pepper. Whisk the egg in a bowl and place the flour and extra breadcrumbs on separate plates for coating.
- Using a tablespoonful of the ricotta and chicken mixture, shape the croquettes. Roll each in flour, dip in the egg, then coat in the breadcrumbs. Place in the fridge for 30 minutes or until needed.
- Heat about 1 inch of sunflower oil in a pan to roughly 180°C (355°F) and fry the croquettes in batches of 3–4 until golden brown on each side. Drain on kitchen paper and serve warm.
Video
A short video demonstration is included in the original post to guide you through shaping and frying; consult the post images and steps above for reference.
Notes
- Mixture too soft? Add up to 2 tablespoons of flour or chill the mixture to firm it up — ricotta moisture varies by brand.
- Fry in batches to prevent the oil temperature from dropping and to retain crispness.
- Drain after frying on kitchen paper to remove excess oil and keep croquettes crisp.
- Storage — Store leftovers in the fridge for up to 3 days; reheat in a preheated oven at 200°C (400°F).
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless otherwise noted.
- When using canned or jarred tomatoes, choose a high-quality brand for best flavour.
- Vegetable sizes are assumed to be medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 9 g |
Protein: 10 g |
Fat: 11 g |
Saturated Fat: 3 g
Nutrition information is an estimate and will vary with ingredients and serving sizes.
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