POTATO BACON CROQUETTES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 medium Potatoes, peeled, cubed
  • 3 Tbsp. Sour cream
  • 1/2 cup Cheddar cheese, shredded
  • 1 tsp. Parsley, minced
  • 3 strips Bacon, cooked, crumbled
  • Salt and pepper to taste
  • 1 jar Robert Rothschild Farm Gourmet Dipping Oil
  • 2 Eggs
  • Panko Breadcrumbs or other

Directions

  • Bring a large pot of water to boil, add potatoes and cook until fork tender. Remove from heat and drain in sieve.
  • Hand mash potatoes and then mix in the sour cream, cheddar cheese, parsley and bacon. Season with salt and pepper.
  • Spoon out a large tablespoon of potato mixture and roll into log or ball shape. Place on wax paper and refrigerate for at least 20 minutes.
  • Meanwhile, beat the eggs together with 1 tablespoon water to form egg wash in a separate bowl.
  • In another bowl, season some breadcrumbs with salt and pepper. Remove potatoes from refrigerator, dip potatoes in egg wash and then coat with breadcrumbs.
  • In a deep frying pan, add at least 1/4 inch layer of Gourmet Dipping Oil. Heat oil to about 350-375 degrees F. Add potato croquettes a few at a time to oil and fry on all sides until golden brown and crispy. Drain on paper towel before serving as a great appetizer.

Notes

Robert Rothschild Gourmet Dipping Oil can be bought online at http://www.robertrothschild.com

Categories: Appetizer 
© 2006-2014 BakeSpace, Inc. All Rights Reserved