Potato Croquettes Bacon Cheese (Print Version)
# Ingredients:
→ Croquettes
01 -
3 pounds potatoes, cut into cubes (Russet recommended)
02 -
8 tablespoons unsalted butter
03 -
1/2 teaspoon salt, or to taste
04 -
1/4 teaspoon pepper, or to taste
05 -
2 tablespoons milk
06 -
1 large egg
07 -
6 slices bacon, chopped and fried
08 -
1/4 cup fresh parsley, chopped
09 -
4 ounces cheddar cheese, cut into cubes
10 -
4 ounces provolone cheese, cut into cubes
11 -
1 cup all-purpose flour
12 -
3 large eggs, beaten
13 -
1 cup breadcrumbs (Panko recommended)
14 -
Vegetable oil for frying
→ Dip
15 -
1 cup sour cream
16 -
2 slices bacon, chopped and fried
17 -
2 teaspoons smoked paprika
18 -
2 tablespoons fresh parsley, chopped
19 -
1/4 teaspoon salt, or to taste
20 -
1/4 teaspoon pepper, or to taste
# Instructions:
01 -
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, then reduce to medium and cook for 15 minutes or until fork tender. Drain and transfer to a bowl.
02 -
Add butter, salt, pepper, milk, and egg to the potatoes. Mash with a potato masher or mixer. Stir in the bacon and parsley until evenly combined.
03 -
Set up three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs. Optionally season the eggs and flour with additional salt, pepper, and smoked paprika.
04 -
Using a small ice cream scoop, portion golf ball-sized amounts of mashed potatoes. Flatten in your hand, place a cheese cube in the center, and wrap the potato mixture around the cheese. Shape into balls or cylinders.
05 -
Roll each croquette in flour, dip in beaten egg, and roll in breadcrumbs, ensuring they are well-coated. Place on a tray or plate.
06 -
Heat vegetable oil in a pot to medium-high heat, ensuring oil is at least 2 inches deep. Fry croquettes in batches, 4-5 at a time, until golden brown, turning as needed. Drain on a paper towel-lined plate.
07 -
Combine sour cream, bacon, smoked paprika, parsley, salt, and pepper in a small bowl. Mix thoroughly.
08 -
Serve warm croquettes with the prepared dip.
# Notes:
01 -
Croquettes can be baked at 400°F (200°C) on a baking sheet for 15 minutes or until crispy.
02 -
Refrigerate formed croquettes for an hour before frying to ensure they hold their shape.
03 -
Croquettes can be frozen up to 3 months. Thaw fully before coating and frying.