Bacon Cheddar Potato Croquettes
Use leftover mashed potatoes to make these Bacon Cheddar Potato Croquettes. They are delicious with ketchup, ranch dressing, or honey barbecue sauce for dipping.
Ingredients
- 2 cups cold mashed potatoes
- 4 bacon strips cooked and crumbled
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- 1 egg
- 2 tbsps milk
- 1 ½ cups plain or seasoned breadcrumbs
- Vegetable oil for frying
Instructions
- In a large bowl, combine mashed potatoes, bacon, cheddar cheese, and salt and pepper. Shape potato mixture by heaping tablespoonfuls into 1-inch balls.
- In a shallow bowl, whisk together egg and milk. Dip croquettes into egg mixture, shaking off excess, and then roll in breadcrumbs until evenly coated.
- Heat oil in a large saucepan or Dutch oven and deep fry croquettes until golden brown. Transfer to a plate lined with paper towel. Let cool slightly before serving.
Notes
*I used mashed potatoes with a thicker consistency, which works better than a thinner, creamier one.
*Fry croquettes in small batches to prevent them from sticking together or falling apart.
*Fry croquettes in small batches to prevent them from sticking together or falling apart.
