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–+ servings
Potato Croquettes

Crispy Potato Croquettes That Bring Comfort and Joy

These Potato Croquettes are golden bites of joy, combining creamy potatoes, savory bacon, and melting cheese into the ultimate comfort appetizer.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 croquettes
Course: Appetizer
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquette Mixture
  • 2 pounds Russet Potatoes Can substitute with Yukon Gold
  • 6 slices Thick-Cut Bacon Use smoked tempeh for vegetarian option
  • ½ cup Provolone Cheese Mozzarella or feta can be used
  • ½ cup Sharp Cheddar Cheese Any cheese of choice can be substituted
  • ¼ cup Chopped Parsley Can substitute with dill or chives
  • 1 large Eggs Flaxseed meal or aquafaba are vegan options
For the Coating
  • ½ cup All-Purpose Flour Gluten-free flour can be used
  • 1 cup Panko Breadcrumbs Regular breadcrumbs or crushed cornflakes can be used
For Frying or Baking
  • ½ cup Vegetable Oil Canola oil or peanut oil work well
  • 2 tablespoons Unsalted Butter Substitute with olive oil or vegan butter
  • ¼ cup Milk Any plant-based milk can be used
  • 1 teaspoon Garlic Powder Fresh garlic can be an alternative

Equipment

  • Large pot
  • Mixing Bowl
  • Skillet
  • parchment paper

Method
 

Step-by-Step Instructions for Golden and Crispy Potato Croquettes
  1. Begin by peeling and cubing the Russet potatoes. Place them in a pot, cover with salted water, and boil until fork-tender, about 15-20 minutes. Drain and let cool.
  2. Transfer the drained potatoes to a bowl and mash until smooth. Mix in butter, milk, garlic powder, and season with salt and pepper.
  3. Allow to cool for 10 minutes, then fold in the beaten egg, bacon, provolone, cheddar, and parsley.
  4. Shape the mixture into cylindrical croquettes and place on a parchment-lined tray.
  5. Prepare a breading station with flour, beaten egg, and breadcrumbs. Dredge each croquette in flour, dip in egg, and coat in breadcrumbs.
  6. Heat vegetable oil in a skillet to 350°F (175°C). Test with breadcrumbs—they should sizzle.
  7. Fry the croquettes in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  8. While frying, mix sour cream, lemon juice, smoked paprika, parsley, and bacon for the dip.

Nutrition

Serving: 1croquetteCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Chill the mixture for 30 minutes before shaping. Overmixing can lead to dense croquettes. Maintain frying oil temperature for best results. Baking option available.

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