Description
Crispy cheesy potato croquettes bring comfort and elegance to classic potato dishes. Golden-brown exteriors hide creamy, flavorful interiors that delight diners seeking hearty appetizers you’ll savor with joy.
Ingredients
Scale
Main Ingredients:
- 3 pounds potatoes, cut into cubes (Russet potatoes recommended)
- 4 ounces (113 grams) cheddar cheese, cut in cubes
- 4 ounces (113 grams) provolone cheese, cut in cubes
- 6 slices bacon, chopped
Binding and Coating Ingredients:
- 1 large egg
- 3 large eggs, beaten
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 cup breadcrumbs (Panko recommended)
Seasoning and Flavoring Ingredients:
- 12 teaspoon salt, or to taste
- 14 teaspoon pepper, or to taste
- 8 tablespoons unsalted butter
- 14 cup fresh parsley, chopped
- Vegetable oil for frying
Dip Ingredients:
- 1 cup sour cream
- 2 slices bacon, chopped
- 2 teaspoons smoked paprika
- 2 tablespoons fresh parsley, chopped
- 14 teaspoon salt, or to taste
- 14 teaspoon pepper, or to taste
Instructions
- Submerge whole potatoes in cold, salted water, ensuring complete coverage. Bring to a rolling boil over high heat, then reduce to medium and simmer for approximately 15 minutes until tender when pierced with a fork.
- Crisp the bacon in a skillet until golden brown and crunchy, reserving some pieces for the accompanying dip.
- Transfer boiled potatoes to a spacious mixing bowl. Incorporate butter, seasonings, milk, and egg. Mash thoroughly until smooth and creamy, either manually or using an electric mixer. Fold in crispy bacon bits and chopped parsley.
- Arrange three shallow dishes: one with seasoned flour, another with whisked eggs, and the third filled with breadcrumbs. Optional: enhance flour with smoked paprika for depth of flavor.
- Utilize an ice cream scoop to portion potato mixture. Flatten each portion, nestle a cheese cube in the center, then carefully encase with potato mixture, forming uniform balls or cylindrical shapes.
- Meticulously coat each croquette: first dredge in seasoned flour, then dip in egg wash, finally roll in breadcrumbs, ensuring complete coverage. Refrigerate for up to an hour to firm texture.
- Heat vegetable oil to 350°F in a deep pot. Fry croquettes in small batches, rotating to achieve uniform golden-brown coloration. Transfer to paper towel-lined surface to drain excess oil.
- Combine dip ingredients in a small bowl, stirring until well integrated. Serve croquettes immediately alongside the prepared dipping sauce.
Notes
- Customize potato texture by using starchy potatoes like Russet for maximum crispiness and easier binding.
- Chill potato mixture before forming croquettes to prevent them from falling apart during coating and frying.
- Experiment with cheese varieties like sharp cheddar, gouda, or blue cheese for different flavor profiles.
- For gluten-free option, replace wheat flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg