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| Potáto Croquettes |
Potáto Croquettes
It's á crispy on the outside, soft on the inside ánd sure to pleáse everyone.
Ingredients
- 3 lb potátoes cut into cubes (I used Russet potátoes)
- 8 tbsp butter unsálted
- 1/2 tsp sált or to táste
- 1/4 tsp pepper or to táste
- 2 tbsp milk
- 1 lárge egg
- 6 slices bácon chopped
- 1/4 cup pársley fresh, chopped
- 4 oz cheddár cheese cut in cubes
- 4 oz provolone cheese cut in cubes
- 1 cup áll-purpose flour
- 3 lárge eggs beáten
- 1 cup breádcrumbs I used Pánko
- vegetáble oil for frying
Dip
- 1 cup sour creám
- 2 slices bácon chopped
- 2 tsp smoked pápriká
- 2 tbsp pársley fresh, chopped
- 1/4 tsp sált or to táste
- 1/4 tsp pepper or to táste
Instructions
- Pláce the potátoes in á lárge pot ánd fill it with cold wáter, enough to fully cover the potátoes. Ádd ábout 1 tsp of sált to the wáter ánd stir.
- Bring the potátoes to á boil over high heát, then reduce to á medium ánd cook for ábout 15 minutes or until the potátoes áre fork tender.
- In the meántime fry the bácon until crispy. If máking the dip, fry áll the bácon (8 slices in totál) together ánd reserve 1/4 of it for the dip.
- Dráin the potátoes ánd ádd them to á lárge bowl. Ádd the sált, pepper, milk, egg ánd másh using á potáto másher. Álternátively, you could do áll this using á mixer. Stir in the bácon ánd pársley.
- Prepáre 3 shállow plátes, one with the flour, one with the eggs beáten ánd one with the breádcrumbs.
- Seáson the eggs ánd flour with more sált ánd pepper.
- For á bit of á smokiness, flávor ádd some smoked pápriká to the flour.
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Find the full recipe >> @-jocooks.com
