Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 4 slices of bacon
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Food processor or potato masher
Step-by-step instructions:
1. Boil the potatoes in a pot of salted water until tender. Drain and mash the potatoes until smooth.
2. Season the mashed potatoes with salt and pepper to taste.
3. Take a small amount of mashed potatoes and shape it into a small cylinder. Repeat until all the mashed potatoes are used up.
4. Wrap each potato cylinder with a slice of bacon, making sure to cover the entire surface.
5. Roll each bacon-wrapped potato croquette in flour, then dip in beaten eggs, and coat with breadcrumbs.
6. Heat vegetable oil in a deep fryer or large pot to 375°F.
7. Fry the potato croquettes in batches until golden brown and crispy, about 3-4 minutes.
8. Remove the croquettes from the oil and drain on paper towels to remove excess oil.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes 12 croquettes
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 6g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Turkey bacon can be used instead of regular bacon for a healthier option.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free option.
Variations:
- Add chopped herbs such as parsley or chives to the mashed potatoes for added flavor.
- Stuff the potato croquettes with cheese or ham for a different filling.
Tips and tricks:
- Make sure to wrap the bacon tightly around the potato croquettes to prevent it from falling off during frying.
- Use a food processor to mash the potatoes for a smoother texture.
- Chill the potato croquettes in the fridge for 30 minutes before frying to help them hold their shape.
Storage instructions:
Leftover potato croquettes can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the potato croquettes in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the potato croquettes on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs or a sprinkle of paprika.
Pairings:
These potato croquettes pair well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the potato croquettes are falling apart during frying, try chilling them in the fridge for a longer period of time before frying.
- If the breadcrumbs are not sticking to the potato croquettes, try dipping them in beaten egg again before coating with breadcrumbs.
Food safety advice:
- Make sure to cook the potato croquettes to an internal temperature of 165°F to ensure they are fully cooked.
- Use a thermometer to check the oil temperature to prevent overheating and oil splatters.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish. Potato croquettes became popular in the 20th century as a way to use up leftover mashed potatoes.
Flavor profiles:
Savory, crispy, and smoky.
Serving suggestions:
Serve these potato croquettes as an appetizer or side dish for a party or family gathering.
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