Make Alfredo Sauce

NutritionSortLoading...
Loading...

4 tbsp unsalted butter

½ cup onion, finely chopped

3 garlic cloves, minced

3 tbsp all-purpose flour

1 cup whole milk, room temperature

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

1 tsp chicken powder

1 tsp red chili flakes

½ tsp Italian seasoning

1 tbsp garlic powder

½ tsp black pepper

Salt, to taste

1 tbsp chopped fresh parsley

Select allAdd

1. Melt butter. Sauté onion until softened. Add garlic and cook 30 seconds.

2. Stir in flour, cook 1-2 minutes. Whisk in milk, then cream. Cook until thickened.

3. Stir in chicken powder, chili flakes, Italian seasoning, garlic powder, black pepper, salt, Parmesan, and parsley until smooth.

Form Croquettes

SortLoading...
Loading...

2 cups cooked, finely shredded chicken

½ cup shredded mozzarella

Reserved Alfredo sauce (from above)

Select allAdd

1. Divide Alfredo sauce in half. Reserve half for dipping.

2. Add chicken to remaining sauce. Cook over low heat until very thick and holds shape.

3. Stir in mozzarella.

4. Transfer to a dish, cover, and refrigerate 2 hours until firm.

5. Shape into oval croquettes.

Coat and Fry Croquettes

SortLoading...
Loading...

½ cup all-purpose flour

½ - ¾ cup water

2 cups panko breadcrumbs

Oil, for deep-frying

Select allAdd

1. Whisk flour and water to make a thin slurry.

2. Dip croquettes in slurry, let excess drip. Coat in panko, pressing gently.

3. Refrigerate 20-30 minutes.

4. Heat oil to 175°C. Fry in batches 3-4 minutes until golden.

5. Drain on a rack.

Serve

SortLoading...
Loading...

Reserved Alfredo sauce (from above)

Select allAdd

1. Gently reheat reserved Alfredo sauce over low heat, adding milk if needed to loosen.

2. Serve with hot croquettes.