Ingredients
Scale
- 3 pounds Russet potatoes
- 4 ounces provolone cheese
- 4 ounces sharp cheddar cheese
- 6 slices cooked turkey bacon
- 1 cup Panko breadcrumbs
- 3 large eggs
- ¼ cup freshly chopped parsley
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- 2 tablespoons whole milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Boil cubed Russet potatoes in salted water until tender (15–20 minutes). Drain and mash until smooth.
- In a mixing bowl, combine mashed potatoes with provolone, cheddar, turkey bacon, parsley, garlic powder, sea salt, black pepper, whole milk, and one beaten egg. Mix until well combined.
- Shape the mixture into small balls or patties. Roll in flour, dip in beaten eggs, then coat with Panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat. Fry croquettes in batches until golden brown (about 5–7 minutes).
- Serve warm with your choice of dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg