Grapeseed oil, for frying (or, if you can’t find grapeseed oil,
use canola or vegetable oil)
West Indies–Style Hot Sauce (optional)
In a large bowl, mix together the chicken, cooked shiitakes, sun-
dried tomatoes, bread crumbs, garlic, cheese, pine nuts, eggs,
parsley, white truffle oil (if you’re using it), and salt and pepper
to taste*. Fold until well combined.
Pour the panko into a shallow pie plate. Form the meat mixture
into small patties and coat the patties on both sides with the
panko. Set the patties aside. (You can do this several hours ahead,
covering and refrigerating the patties until ready to fry.)
Heat a ½-inch layer of grapeseed oil in a frying pan until it’s
hot when you hold your hand over it. Lower a few croquettes at a
time and cook until brown and crispy on both sides and heated
through the middle, 3 to 4 minutes per side. (If you aren’t using
smoked chicken, which is already cooked, make sure the patty is
no longer pink in the middle before serving. The best way to know
is to cut in.)
Serve with the hot sauce, if desired.
* If you’re using smoked chicken, it’s fine to taste here (unless
you’re raw-egg squeamish); otherwise, make a spicy meatball.