Irish Cheddar and Bacon Croquettes
Repurpose left over mashed potatoes into crispy cheesy delights!
- 2 cups cold mashed potatoes
- ½ cup grated Irish cheddar
- ½ cup cooked bacon crumbled
- 2 tablespoons dried parsley
- 2 egg yolks
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 eggs
- 2 cups panko breadcrumbs
- 2 cups canola oil
In a large bowl, mix mashed potatoes, Irish cheddar, bacon, parsley, egg yolks, flour, salt and pepper.
Form mixture into small logs. Place on a parchment lined baked sheet and chill in the refrigerator for two hours.
In a heavy saucepan, heat oil over medium high until the temperature reaches 350-375 degrees Fahrenheit.
Beat eggs in a small bowl. Add breadcrumbs to another bowl. Dip potato logs into the egg mixture and then roll in breadcrumbs.
Add a few at a time to hot oil, turning them frequently. Fry for 3-4 minutes until golden brown and crisp. Remove from oil and drain on paper towel before enjoying.