Some recipes are born from leftovers. One evening I had a few boiled potatoes and some shredded chicken left in the fridge, and the children were asking for “something crispy”. So I mixed them with green chilli and black pepper, shaped them around ice cream sticks, crumbed them and fried them golden. When I put the plate down with a drizzle of mayo on top, they disappeared in minutes. Since then, these chicken potato lollipops have become our favourite tea-time and iftar snack.
The photo above is a plate from my own kitchen: a crunchy golden crumb outside, soft and spicy chicken-potato filling inside, and a stick to hold them like a lollipop. Children love the stick, and adults love the green chilli kick.
Why You Will Love These Lollipops
- Simple ingredients: potatoes, boiled chicken, green chilli, black pepper and salt. That’s the whole filling.
- Crispy outside, soft inside: a double coat of egg and breadcrumbs gives a shell that stays crunchy.
- Fun to eat: the stick makes them perfect for kids, parties and lunchboxes.
- Freezer friendly: make a big batch before Ramadan and fry straight from frozen.
Ingredients You Will Need
The full list with exact quantities is in the recipe card below. A few notes from my kitchen:
- Potatoes: boil them whole in their skins so they don’t absorb water. Dry, floury potatoes make a firm mixture.
- Chicken: boneless chicken boiled with a pinch of salt, then shredded finely by hand. Leftover chicken from yakhni or pulao works perfectly.
- Green chilli paste: gives a fresh heat. Start with less if cooking for small children.
- Crushed black pepper: coarse pepper gives little bursts of flavour.
- Breadcrumbs: fine breadcrumbs or crushed rusk give the best golden crust.
My Tips So They Don’t Break
- Use cold mashed potatoes. Warm mixture is soft and sticky. Let it cool completely before shaping.
- Press firmly around the stick. Push the stick halfway in and squeeze the mixture around it so there are no cracks.
- Chill for 30 minutes. This is the step that stops them from slipping off the sticks in the oil.
- Double coat. Flour, egg, crumbs, then egg and crumbs again. The second coat seals the filling.
- Fry on medium heat. Too hot and the outside browns before the inside warms through. Hold the stick for the first few seconds so it stays upright.
How to Freeze for Ramadan
Shape and crumb the lollipops, place them on a tray without touching and freeze for 2 hours. Then move them to a zip bag and keep them frozen for up to 1 month. At iftar, fry them straight from frozen on medium heat for 5 to 6 minutes. For more freezer tips, see my guides on how to cook frozen foods and food storage.
What to Serve with Them
Serve hot with ketchup, green chutney or a garlic mayo dip, and a cup of chai. For a full iftar or party platter, add my crispy aloo pakora, chicken dynamite bites and the kids’ favourite chicken tortilla triangles.
Chicken Potato Lollipops
Ingredients
Equipment
Method
- Boil the chicken with a little salt until tender, about 20 minutes. Let it cool and shred it finely with your fingers or two forks.
- Mash the boiled potatoes while they are still warm so there are no lumps. Let them cool completely.
- In a bowl, mix the mashed potatoes, shredded chicken, green chilli paste, crushed black pepper, salt and coriander until evenly combined.
- Divide the mixture into 12 equal portions. Shape each into a flat oval, push an ice cream stick about halfway in, and press the mixture firmly around the stick.
- Place the shaped lollipops on a tray and chill in the fridge for 30 minutes so they hold their shape.
- Set up three plates: flour, beaten eggs and breadcrumbs. Dust each lollipop in flour, dip in egg, then press into the breadcrumbs. For an extra-crispy shell, dip in egg and breadcrumbs a second time.
- Heat oil for deep frying to medium-hot (about 170°C / 340°F). Fry 3 to 4 lollipops at a time, holding the stick for the first few seconds, until deep golden, about 3 to 4 minutes. Drain on paper towels.
- Arrange on a platter, drizzle with thinned mayonnaise and garnish with a little coriander. Serve hot with ketchup or green chutney.
Notes
- Dry potatoes: boil potatoes whole in their skins and let them cool, so the mixture is not sticky.
- Chill before frying: 30 minutes in the fridge stops the lollipops slipping off the sticks.
- Freeze ahead: freeze the crumbed lollipops on a tray, then store in a bag for up to 1 month. Fry from frozen on medium heat for 5 to 6 minutes.
- Air fryer: spray with oil and air fry at 200°C (400°F) for 10 to 12 minutes, turning halfway.
Frequently Asked Questions
Can I make chicken potato lollipops in the air fryer?
Yes. Spray the crumbed lollipops with a little oil and air fry at 200°C (400°F) for 10 to 12 minutes, turning halfway. Wrap the exposed sticks in a little foil so they don’t scorch.
Why do my lollipops fall off the stick?
The mixture was too soft or warm. Use cold, dry mashed potatoes, press the mixture firmly around the stick and chill for 30 minutes before coating and frying.
Can I make them without eggs?
Yes. Mix 3 tablespoons of flour with water into a thin batter and use it instead of egg before rolling in breadcrumbs.
Can I bake them in the oven?
Yes. Brush with oil and bake at 200°C (400°F) on a lined tray for 18 to 20 minutes, turning once, until golden.
If you make these chicken potato lollipops, tell me in the comments: did the kids eat them as fast as mine did?
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