Ingredients
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3 pounds Russet potatoes, peeled and cubed
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8 tablespoons unsalted butter
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2 tablespoons whole milk
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¼ cup freshly chopped parsley
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½ teaspoon garlic powder
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½ teaspoon sea salt
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¼ teaspoon freshly ground black pepper
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4 ounces sharp cheddar cheese, cut into small cubes
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4 ounces provolone cheese, cubed
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6 slices Turkey Bacon, cooked and crumbled
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1 cup all-purpose flour
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3 large eggs, lightly beaten
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1 cup Panko breadcrumbs
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Vegetable oil, for deep frying
Dipping Sauce:
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1 cup sour cream
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1 tablespoon lemon juice
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2 teaspoons smoked paprika
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2 tablespoons fresh parsley, finely chopped
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2 slices Turkey Bacon, cooked and finely chopped
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¼ teaspoon fine sea salt
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¼ teaspoon black pepper
Instructions
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Boil peeled and cubed potatoes until fork-tender. Drain well.
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Mash potatoes with butter, milk, parsley, garlic powder, sea salt, and black pepper.
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Fold in cheddar, provolone, and crumbled Turkey Bacon evenly.
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Shape mixture into small logs or balls.
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Coat each croquette in flour, dip in beaten eggs, then coat with Panko breadcrumbs.
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Heat vegetable oil in a pan over medium-high heat. Fry croquettes in batches until golden brown, 3–4 minutes per side. Drain on paper towels.
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For the dipping sauce, mix sour cream, lemon juice, smoked paprika, parsley, chopped Turkey Bacon, salt, and pepper until smooth. Serve alongside croquettes.
Notes
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Russet potatoes yield the fluffiest texture.
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Croquettes can be baked instead of fried for a lighter option.
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You can prepare the potato mixture ahead of time and shape/fry later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes