![]() ![]() Place them on a paper towel lined plate to cool till ready. Fry these in batches and only fry about 4 or 5 at a time. 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: 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 on a plate or cutting board and repeat with remaining ingredients. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Flatten it in your hand and place a cheese cube in the center. Roll the croquettes: Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion.Fill one with flour, another with panko, and the last with beaten eggs. Prepare the fry batter: Stir the bacon and parsley into the potatoes.If you’d like to make the accompanying dip fry up all the bacon. Fry the bacon: While the potatoes boil fry up the bacon and set aside.Alternatively, you could do all this using a mixer. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Drain the potatoes and add them to a large bowl. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender. Add about 1 tsp of salt to the water and stir. Prepare the mashed potatoes: Place the potatoes in a large pot and fill it with cold water.Parsley – Diced fine and added liberally.ĭetailed measurements and instructions can be found on the printable recipe card at the bottom of the page.Paprika – Any kind will do but I always reach for smoked paprika when preparing this dip.Bacon – Again fried up and diced up fine, we want to carry the bacon flavor through every component of this dish.Sour cream – We want some creamy tang in our dip. ![]() Parsley – It wouldn’t be a Jo Cooks recipe without this herb sprinkled fresh over top!.Seasoning – Some salt and pepper to taste.Breadcrumbs – I used panko which is what I recommend for everyone at home although any kind will do in a pinch.Flour – All purpose is needed to form the balls and ensure it binds well.Cheese – Both provolone and cheddar to achieve those tasty cheese pulls.Bacon – Chopped up and fried to incorporate into the balls.Egg – Beaten as the binder for our dish.Milk – Feel free to substitute this for cream if you want extra decadent mashed potatoes.Butter – Unsalted as we want to control the salt level of our dish.Potatoes – Cubed and peeled, we’re making these mashed potatoes fresh.Let’s get frying!ĭetailed measurements and instructions can be found on the printable recipe card at the bottom of the page. My version today features salty bacon and gooey cheese wrapped up in mashed potato and crispy on the outside. The only rule is they must be coated in breadcrumbs and they must be fried. You can fill them with ground meat, potatoes, veggies, really anything your heart desires. So get ready to dream of little potato croquettes dancing in your head.Ĭroquettes are a versatile little morsel. It is just delicious layered upon delicious. I don’t often call my recipes sinful, but there’s no better word with which to describe this recipe. We’re talking mashed potatoes, bacon, stuffed with cheese, and then fried to a crispy golden brown. So if you’re unfamiliar with potato croquettes, I’m about to completely rock your world. Crispy on the outside, soft on the inside and sure to please anyone and everyone. These Potato Croquettes are loaded with bacon, and stuffed with two kinds of cheese. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |