Cheesy Bacon Potato Croquettes (Print Version)
Crispy on the outside, soft and cheesy on the inside - these bacon-loaded potato croquettes are the ultimate comfort food that everyone will love.
# Ingredients:
→ Croquettes
01 -
3 pounds potatoes, cut into cubes (Russet potatoes recommended)
02 -
8 tablespoons unsalted butter
03 -
½ teaspoon salt, or to taste
04 -
¼ teaspoon pepper, or to taste
05 -
2 tablespoons milk
06 -
1 large egg
07 -
6 slices bacon, chopped
08 -
¼ cup fresh parsley, chopped
09 -
4 ounces cheddar cheese, cut in cubes
10 -
4 ounces provolone cheese, cut in 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
17 -
2 teaspoons smoked paprika
18 -
2 tablespoons fresh parsley, chopped
19 -
¼ teaspoon salt, or to taste
20 -
¼ teaspoon pepper, or to taste
# Instructions:
01 -
Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to medium and cook for about 15 minutes or until the potatoes are fork tender.
02 -
In the meantime, fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve ¼ of it for the dip.
03 -
Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
04 -
Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
05 -
Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. Wrap the mashed potato around the cheese and form it into a ball or cylinder shape. Place on a plate and repeat with remaining ingredients.
06 -
Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour to help them hold their shape.
07 -
Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium-high heat. Fry the croquettes in batches, about 4 or 5 at a time depending on pot size. Roll them around to ensure they get golden all around. Place them on a towel-lined bowl to drain excess oil.
08 -
To make the dip, add all the dip ingredients into a small bowl and stir to combine. Serve the croquettes warm with the dip.
# Notes:
01 -
You can bake these instead of frying at 400°F for about 15 minutes or until golden and crispy.
02 -
Store leftovers in an airtight container in the fridge for up to 3-5 days.
03 -
To reheat without getting soggy, place on a baking sheet and bake at 400°F for about 10 minutes.
04 -
These can be made ahead and refrigerated until ready to bake or fry.