Bacon Cheese Potato Croquettes Food
BACON & CHEESE POTATO CROQUETTES
Steps:
- Chop the bacon into small pieces then mix with the potato and cheese.
- Place the flour, egg and breadcrumbs into separate bowls.
- Form the potato mixture into balls/small logs (the traditional shape) then coat first in the flour, then the egg and finally in the breadcrumbs.
- Fry the croquettes in the hot oil until golden brown and crisp.
- Remove from the oil and drain on kitchen paper.
- Serve with lemon wedges.
BACON-CHEDDAR POTATO CROQUETTES
Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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- 1. Peel and cut potatoes into small cubes. Transfer to a saucepan of boiling water with a pinch of salt. Simmer for 15 minutes or until the potatoes are tender. 2. Whilst the potatoes are cooking, chop the bacon into small pieces and fry in a pan. Drain on some kitchen paper and set aside. 3. Drain and mash thoroughly, preferably with a ricer. Make sure you don’t have lumps. 4. Add the butter and 2 egg yolks and cooked bacon bits. Add the grated cheese and combine. 5. Transfer to a bowl or plate and allow to cool enough so you can handle. 6. Take a large tablespoon of the mixture and shape into tube shapes, about 1 1/2 inches in length. You should get around 14 - 16 croquettes from the mixture. 7. Take 3 shallow bowls and add the flour, beaten eggs, and breadcrumbs into the separate bowls. 8. Dip each croquette in the flour, shake any excess, then coat in the egg before dipping in the breadcrumbs. Make sure the croquettes are completely covered in the breadcrumbs. 9. Transfer to a baki
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