Crispy Potato Croquettes with Bacon and Two Cheeses (Golden and Gooey)
Make crispy potato croquettes with bacon and two cheeses using fluffy mashed potatoes, sharp cheddar, creamy provolone, and a crunchy panko coating. A…
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Cooking tools:
- Stockpot
- Colander
- Potato masher
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Cookie scoop
- Baking sheet
- Parchment paper
- Fork
- Whisk
- Cooling rack
- Instant-read thermometer
- Dutch oven
- Skillet
- Tongs
- Slotted spoon
- Stove
- Refrigerator
- Airtight container
- Kitchen timer
- Oven
- Paper towel
- Plate
Ingredients
- 2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into chunks
- 1 teaspoon kosher salt for the potato water, plus more to season
- 4 tablespoons (56 g) unsalted butter
- 2 tablespoons milk
- 1 large egg, lightly beaten
- 1/2 teaspoon black pepper
- 6 slices bacon, cooked crisp and finely chopped
- 1/4 cup chopped fresh parsley or chives
- 4 oz (115 g) sharp cheddar cheese, cut into small cubes
- 4 oz (115 g) provolone cheese, cut into small cubes
- 1 cup (125 g) all-purpose flour
- 3 large eggs, beaten
- 2 cups (120 g) panko breadcrumbs
- 6 cups neutral oil, for frying, or enough for 2 inches in the pot
- 3/4 cup (180 g) sour cream
- 1 tablespoon chopped parsley
- 1/2 teaspoon smoked paprika
- 1 tablespoon finely chopped cooked bacon, optional
- Salt
- black pepper
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