Baked Potato Croquettes

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
30 min
Cook:
50 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • Baked Potato Croquettes:
  • 1 extra-large potato
  • 2 ounces unsalted butter, softened
  • 1/3 cup chopped bacon, diced and rendered
  • 2 tablespoons sour cream
  • 2 tablespoons whole milk
  • 1 green onion, sliced thin
  • Salt and freshly ground black pepper
  • 4 cubes Cheddar or Jack cheese (about 2 ounces)
  • Egg Wash:
  • 1 egg, whisked
  • 1 tablespoon whole milk
  • 1/2 cup all-purpose flour
  • Frying:
  • 2 quarts canola oil
Directions
  • Special equipment: a ricer and deep fryer

  • For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.

  • For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.

  • For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.


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