| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 1 serving |
Ingredients
- 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)
- 1 egg, whisked
- 1 tablespoon whole milk
- 1/2 cup all-purpose flour
- 2 quarts canola oil
Instructions
- 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.
Reviews
It tastes fantastic, I’m sure mine would have been even better if I had used flour like the recipe calls for but I was all out so I used breadcrumbs instead and they still were great.
absolutely delicious!