Bacon Cheese Croquettes (Print Version)
# Ingredients:
→ Croquettes
01 -
3 lbs of Russet potatoes, peeled and diced
02 -
8 tbsp of unsalted butter
03 -
1/2 tsp of salt (adjust if needed)
04 -
1/4 tsp of pepper (add more if you like)
05 -
2 tbsp of milk
06 -
1 large egg
07 -
6 slices of crispy fried bacon, chopped
08 -
1/4 cup of finely chopped parsley
09 -
4 oz of cheddar cheese, cubed
10 -
4 oz of cubed provolone cheese
11 -
1 cup of plain flour
12 -
3 eggs, whisked
13 -
1 cup of breadcrumbs (Panko works best)
14 -
Vegetable oil for deep-frying
→ Dip
15 -
1 cup of sour cream
16 -
2 strips of crispy bacon, chopped
17 -
2 tsp of smoked paprika
18 -
2 tbsp of fresh parsley, finely chopped
19 -
1/4 tsp of salt (taste and adjust)
20 -
1/4 tsp of pepper (adjust to your liking)
# Instructions:
01 -
Put the cubed potatoes into a big pot of cold water. Toss in 1 tsp of salt, bring it all to a boil, then simmer on medium heat for about 15 minutes or until they're soft enough to pierce with a fork. Pour off the water and transfer the potatoes to a bowl.
02 -
Add the butter, a pinch of salt, pepper, the milk, and one egg to the potatoes. Mash them up until smooth. Stir in the crispy bacon bits and parsley until evenly mixed.
03 -
Take three shallow dishes. Pour flour into the first, whisked eggs into the second, and breadcrumbs into the third. If you'd like, sprinkle the eggs and flour with a little salt, pepper, or paprika.
04 -
Scoop out portions of the mashed potato mixture using a small ice cream scoop. Flatten each one in your palm, tuck a cube of cheese in the center, then wrap the potato mix around it. Roll into ball or cylinder shapes.
05 -
Coat each croquette by rolling it in the flour, dipping it into the eggs, and finally covering it with breadcrumbs. Make sure the coating sticks well. Place them on a plate when done.
06 -
Warm up a pot of vegetable oil over medium-high heat. Make sure there's at least 2 inches of oil. Fry 4-5 croquettes at a time, turning until golden. Set them on paper towels to drain.
07 -
In a small bowl, combine sour cream with bacon pieces, smoked paprika, parsley, salt, and pepper. Stir well.
08 -
Put out the warm croquettes alongside the dip and enjoy every bite!
# Notes:
01 -
You can bake the croquettes at 400°F (200°C) on a tray for about 15 minutes until they're crispy.
02 -
Let the formed croquettes chill in the fridge for an hour before frying. They'll keep their shape better.
03 -
Store uncoated croquettes in the freezer for up to 3 months. Thaw completely before frying.