Ingredients
Scale
- 3 pounds Russet potatoes (peeled and cubed)
- 4 ounces provolone cheese (cubed)
- 4 ounces sharp cheddar cheese (cut into small cubes)
- 6 slices turkey bacon (cooked and crumbled)
- 1 cup Panko breadcrumbs
- 1 cup all-purpose flour
- 3 large eggs (lightly beaten)
- ¼ cup freshly chopped parsley
- 8 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons whole milk
- Vegetable oil (for deep frying)
Instructions
- Boil the peeled and cubed Russet potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash until smooth.
- In a large mixing bowl, combine mashed potatoes with provolone cheese, sharp cheddar cheese, crumbled turkey bacon, parsley, garlic powder, milk, sea salt, and black pepper until well mixed.
- Shape the mixture into small balls or logs. Roll each croquette in flour, dip in beaten eggs, and coat with Panko breadcrumbs.
- Heat vegetable oil in a deep frying pan over medium heat. Fry croquettes in batches until golden brown on all sides (about 3–4 minutes per side).
- Serve immediately with your choice of dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 croquettes (90g)
- Calories: 225
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg