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 thick-cut turkey bacon (cooked and crumbled)
- 1 cup Panko breadcrumbs
- 1 large egg
- ¼ cup freshly chopped parsley
- Vegetable oil (for deep frying)
- 8 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 2 tablespoons whole milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Boil cubed potatoes in salted water until tender (15–20 minutes). Drain well.
- In a mixing bowl, mash the potatoes until smooth; blend in butter, garlic powder, sea salt, black pepper, and whole milk.
- Stir in provolone and cheddar cheeses, crumbled turkey bacon, chopped parsley, and one beaten egg.
- Shape mixture into small balls or patties and coat in flour, then beaten egg, followed by Panko breadcrumbs.
- Heat vegetable oil over medium heat; fry croquettes until golden brown on all sides (about 3–5 minutes per batch). Drain on paper towels.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 0g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg