Description
These Potato Croquettes are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or side dish. Crispy on the outside and creamy on the inside, they’re filled with melted cheese and bacon, making them a truly satisfying treat.
Ingredients
Units
Scale
For the Croquettes:
- 3 pounds potatoes (such as Russet), peeled and cubed
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons milk
- 1 large egg
- 6 slices bacon, cooked and chopped
- 1/4 cup fresh parsley, chopped
- 4 ounces cheddar cheese, cut into small cubes
- 4 ounces provolone cheese, cut into small cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs (Panko recommended)
- Vegetable oil, for frying
For the Dip:
- 1 cup sour cream
- 2 slices bacon, cooked and chopped
- 2 teaspoons smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until potatoes are fork-tender. Drain and mash with butter, salt, pepper, milk, and 1 egg. Stir in bacon and parsley.
- Prepare Dredging Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season flour and eggs with salt and pepper, and optionally add smoked paprika to the flour for a smoky flavor.
- Shape Croquettes: Scoop out mashed potato mixture and flatten it in your hand. Place a cheese cube in the center and form the potato around the cheese into a ball or cylinder. Repeat with remaining ingredients.
- Dredge Croquettes: Roll each croquette in flour, then dip in beaten egg, and finally coat in breadcrumbs.
- Fry Croquettes: Heat vegetable oil in a pot to 350°F (175°C). Fry croquettes in batches until golden brown and crispy. Drain on paper towels.
- Make Dip: Combine all dip ingredients in a small bowl and stir until well combined.
- Serve: Serve the warm croquettes with the dipping sauce.
Notes
- Baking Option: Bake croquettes at 400°F (200°C) for 15 minutes, or until golden brown.
- Storage: Store leftover croquettes in the refrigerator for 3-5 days.
- Reheating: Reheat in the oven at 400°F (200°C) for 10 minutes to maintain crispiness.
- Make Ahead: Prepare croquettes ahead of time and refrigerate or freeze before frying or baking.
Nutrition
- Serving Size: 1 croquette
- Calories: 150kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
