Potato Bacon Croquettes
  • 4 medium Potatoes, peeled, cubed
  • 3 Tbsp. Sour cream
  • 1/2 cup Cheddar cheese, shredded
  • 1 tsp. Parsley, minced
  • 3 strips Bacon, cooked, crumbled
  • Salt and pepper to taste
  • 1 jar Robert Rothschild Farm Gourmet Dipping Oil
  • 2 Eggs
  • Panko Breadcrumbs or other
  1. Bring a large pot of water to boil, add potatoes and cook until fork tender. Remove from heat and drain in sieve.
  2. Hand mash potatoes and then mix in the sour cream, cheddar cheese, parsley and bacon. Season with salt and pepper.
  3. Spoon out a large tablespoon of potato mixture and roll into log or ball shape. Place on wax paper and refrigerate for at least 20 minutes.
  4. Meanwhile, beat the eggs together with 1 tablespoon water to form egg wash in a separate bowl.
  5. In another bowl, season some breadcrumbs with salt and pepper. Remove potatoes from refrigerator, dip potatoes in egg wash and then coat with breadcrumbs.
  6. In a deep frying pan, add at least 1/4 inch layer of Gourmet Dipping Oil. Heat oil to about 350-375 degrees F. Add potato croquettes a few at a time to oil and fry on all sides until golden brown and crispy. Drain on paper towel before serving as a great appetizer.
Robert Rothschild Gourmet Dipping Oil can be bought online at http://www.robertrothschild.com