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These crispy potato croquettes have been my secret weapon for impressing guests at dinner parties for years. Stuffed with two kinds of cheese and loaded with bacon, they're the perfect balance of crispy exterior and creamy, gooey interior that will have everyone asking for the recipe.
I first made these croquettes for a holiday gathering when I needed something special that could be prepared in advance. The moment my family bit into those crispy balls revealing melted cheese, they declared them a new tradition. Now they appear at nearly every celebration by popular demand.
Ingredients
- Potatoes: Russet potatoes provide the perfect starchy base for binding everything together. Their fluffy texture creates the ideal creamy interior.
- Butter: Adds richness and creaminess to the mashed potatoes. Use unsalted to control the salt level in your croquettes.
- Milk: Creates silky smooth mashed potatoes. Can substitute cream for extra decadence.
- Eggs: Serve as the essential binder that holds everything together when forming and frying.
- Bacon: Provides smoky saltiness that elevates these croquettes beyond ordinary potato balls. Cook until crispy for best texture.
- Cheese: Using both cheddar and provolone creates the perfect balance of sharpness and meltability for those irresistible cheese pulls.
- Flour: Coats the outside of each ball before breading, ensuring the egg wash adheres properly.
- Breadcrumbs: Panko breadcrumbs deliver the ultimate crispy exterior. Their light, airy texture creates the perfect crunch.
- Fresh parsley: Brightens the flavor profile and adds beautiful color contrast to the golden exterior and creamy interior.
Step-by-Step Instructions
- Prepare the potatoes:
- Fill a large pot with cold water and add cubed potatoes with a teaspoon of salt. Bring to a boil then reduce to medium heat and cook for 15 minutes until fork tender. Drain thoroughly before mashing. The key is starting with cold water to ensure even cooking throughout each potato piece.
- Make the mashed potato mixture:
- Add butter, salt, pepper, milk and egg to the drained potatoes. Mash thoroughly until smooth and creamy with no lumps remaining. Fold in the crispy bacon bits and chopped fresh parsley until evenly distributed. Let the mixture cool slightly for easier handling.
- Form the croquettes:
- Scoop about two tablespoons of potato mixture and flatten in your palm. Place a small cube of both cheddar and provolone in the center. Carefully fold the potato mixture around the cheese, sealing completely and forming into a ball or cylinder shape. The cheese should be fully enclosed to prevent leaking during frying.
- Bread the croquettes:
- Roll each formed ball first in flour, coating completely. Shake off excess before dipping into beaten egg, allowing any excess to drip off. Finally roll in panko breadcrumbs, pressing gently to ensure complete coverage. Set aside on a parchment lined tray until all are breaded.
- Fry to golden perfection:
- Heat vegetable oil to 350°F in a heavy bottomed pot. Carefully lower 4 to 5 croquettes into the hot oil, avoiding overcrowding. Fry for approximately 3 to 4 minutes, turning occasionally until golden brown on all sides. Remove with a slotted spoon to paper towel lined plate to drain excess oil.
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My favorite part of making these croquettes is watching peoples faces light up when they bite into one and discover the melted cheese center. My daughter now asks to help make them for special occasions, carefully placing the cheese cubes in each potato ball like hiding little treasures. These moments in the kitchen have become as special as the recipe itself.
The Perfect Dipping Sauce
While these croquettes are delicious on their own, the accompanying sour cream dip takes them to another level. The coolness of the sour cream balances the rich, fried exterior while the smoky paprika and bacon bits echo the flavors inside the croquettes. For a twist, try mixing in a tablespoon of horseradish or minced chipotle in adobo for heat lovers. The dip can be made a day ahead and stored in the refrigerator to allow the flavors to meld together.
Make Ahead Tips
These croquettes are perfect for entertaining because they can be prepared in stages. Prepare the potato mixture and form the balls with cheese centers up to two days ahead, storing covered in the refrigerator. You can even bread them several hours before cooking and keep refrigerated. The chilling actually helps them hold their shape during frying. For longer storage, freeze the formed but unbreaded croquettes on a baking sheet, then transfer to freezer bags for up to three months. Thaw completely before breading and frying.
Baked Option For Lighter Results
If you prefer a lighter version, these croquettes bake beautifully. Preheat your oven to 400°F and place the breaded croquettes on a parchment lined baking sheet. Spray lightly with cooking oil for better browning, then bake for about 15 minutes until golden and heated through. While the texture will be slightly less crispy than fried, they still deliver amazing flavor with significantly less oil. This method is particularly convenient when making large batches for parties.
Flavor Variations To Try
The beauty of this recipe lies in its adaptability. For Spanish-inspired croquettes, add a pinch of saffron to the potato mixture and use Manchego cheese instead of cheddar. For an Italian twist, incorporate sun-dried tomatoes and basil into the potato mixture, using mozzarella for the center. Jalapeños and pepper jack cheese create a delicious spicy variation that pairs perfectly with a cooling avocado dip. The possibilities are endless, making this a recipe you can customize for any occasion or preference.
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Frequently Asked Questions
- → What type of potatoes work best for croquettes?
Russet potatoes are ideal as they are starchy and result in a creamy texture when mashed.
- → Can I make these without frying?
Yes, you can bake these croquettes at 400°F for about 15 minutes or until they are golden and crispy.
- → What other fillings can I use for croquettes?
You can experiment with ground meat, vegetables, or even seafood fillings like salted cod for a twist.
- → How do I store and reheat croquettes?
Store croquettes in an airtight container in the fridge for 3–5 days. Reheat in the oven at 400°F for 10 minutes to restore crispiness.
- → Can I make croquettes gluten-free?
Yes, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs to make them suitable for a gluten-free diet.