These Caesar salad croquettes are a delicious twist on a classic salad. I love how they combine the creamy, savory flavors of Caesar dressing with golden, crispy croquettes. Each bite has that rich Parmesan and anchovy taste, balanced with fresh greens and a crunchy coating. They make a stunning appetizer or a fun way to elevate a classic salad into something more indulgent.

Why You’ll Love This Recipe

I love this recipe because it takes something familiar and turns it into a creative dish that always impresses. The croquettes are full of flavor from chicken, Parmesan, and anchovies, and when paired with the homemade Caesar dressing, it feels like a gourmet restaurant experience. I also like that I can prepare parts of the recipe ahead of time, making it easier to assemble when I want to serve.

Ingredients

Croquettes

100g of chicken thigh
500ml of chicken stock
10g of unsalted butter
50g of plain flour
25g of Parmesan
15g of anchovies, chopped
1 garlic clove, crushed
10g of parsley, chopped
salt
vegetable oil, for frying

Caesar dressing

1 egg, soft boiled
1 tbsp of white wine vinegar
1 1/2 tbsp of Dijon mustard
1 anchovy
50ml of olive oil
75g of Parmesan, finely grated
Worcestershire sauce, to taste
lemon juice

To coat the croquettes

plain flour
eggs
breadcrumbs

To plate

romaine lettuce, leaves only
200g of spinach
Parmesan, shavings
cress

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by poaching the chicken thigh in chicken stock until fully cooked and tender. I shred the chicken finely and set it aside.
In a pan, I melt the butter, then stir in the flour to make a roux. Slowly, I whisk in some of the chicken stock until thickened.
I add the shredded chicken, Parmesan, chopped anchovies, garlic, parsley, and a pinch of salt, stirring until it forms a thick, creamy mixture. I let it cool, then chill it until firm.
Once chilled, I shape the mixture into small croquettes. I coat each one in flour, then beaten eggs, and finally breadcrumbs.
I heat vegetable oil in a deep pan and fry the croquettes until golden and crispy. I drain them on paper towels.
For the Caesar dressing, I blend the soft-boiled egg with vinegar, mustard, anchovy, olive oil, Parmesan, Worcestershire sauce, and lemon juice until smooth and creamy.
To plate, I arrange romaine lettuce leaves and spinach on a serving platter, add the croquettes, and garnish with Parmesan shavings and fresh cress. I drizzle some of the Caesar dressing over the top and serve extra on the side.

Servings and Timing

This recipe makes about 10–12 croquettes, serving 4 people as an appetizer. It usually takes me around 1 hour to prepare, including chilling time for the croquette mixture.

Variations

Sometimes I swap the chicken for turkey or even keep it vegetarian by using mashed potatoes with extra Parmesan instead of meat. I also like to add a touch of chili flakes to the croquette filling for a little heat. For a lighter version, I bake the croquettes in the oven instead of frying.

Storage/Reheating

I keep leftover croquettes in an airtight container in the fridge for up to 2 days. To reheat, I bake them in the oven at 350°F until warmed through and crispy again. The Caesar dressing should be stored separately in the fridge and used within 2 days.

FAQs

Can I make the croquette mixture ahead of time?

Yes, I often prepare the mixture the day before and keep it chilled until I’m ready to shape and fry.

Can I bake the croquettes instead of frying?

Yes, I brush them with a little oil and bake at 400°F until golden and crispy.

What can I use instead of anchovies?

If I don’t want to use anchovies, I substitute with capers for a salty, briny flavor.

Can I freeze the croquettes?

Yes, I freeze them after coating but before frying. When ready, I fry them straight from frozen, adding a few extra minutes.

How do I keep the croquettes from falling apart?

I make sure the mixture is thick and chilled before shaping, and I coat them thoroughly in flour, egg, and breadcrumbs.

Can I use rotisserie chicken instead of poaching?

Yes, I sometimes shred pre-cooked chicken to save time, though I miss out on the chicken stock flavor.

How long should I chill the croquette mixture?

I chill it for at least 30 minutes, but longer is even better to help it firm up.

Can I make the Caesar dressing without raw egg?

Yes, I use mayonnaise as a base instead of a soft-boiled egg for a quicker, egg-free version.

What’s the best oil for frying croquettes?

I use vegetable oil since it has a neutral flavor and a high smoke point.

Can I serve these without the salad?

Yes, I sometimes serve the croquettes as a finger food with just the Caesar dressing for dipping.

Conclusion

I love making these Caesar salad croquettes when I want to serve something both familiar and creative. The crispy croquettes with their rich, cheesy filling pair beautifully with fresh greens and tangy Caesar dressing. They always make an impressive appetizer or light meal that feels both comforting and elegant.