Ingredients
Equipment
Method
Croquettes
- In a medium skillet, over medium heat, Fry off the bacon lardons until crispy, reserve fat
- Remove and reserve bacon bits
- Add onions and fry until soft and translucent, remove to paper towel and drain
- In a mixing bowl, mix mashed potatoes, 1 beaten egg, 2/3 of bacon bits, onions, 1/4 cup chopped herbage, looking for a stiff mixture, adjust texture with milk / flour
- using a small disher, form balls, (just under golf ball size) and insert one small cube of each cheese
- Move potato balls to a baking sheet and chill for 20 minutes
Bacon Horseradish Sauce
- Mix all in a small mixing bowl, along with 1/3 of the bacon bits
- Chill for 15 minutes
Cook / Assemble
- Set up a breading station of three plates
- Plate one is the ap flourPlate two is the beat eggsPlate three is the panko
- Roll each croquette in flour, then egg, the panko, place on lubed air fryer basket
- Set air fryer for 350, and preheat
- Spray tops of the croquettes with oil spray
- Air fry until golden and crispy, ~20-30 minutes
- Serve with dipping sauce.
Nutrition
Notes
Similar to my Latke, (https://www.roguechef.com/?p=283) but used as refrigerator velcro, (I.E. Left over stuff in fridge), one can insert pieces of shredded cooked meat, (chicken tossed in buffalo sauce is good)
The options here are only limited by the contents of your fridge and your mind.
One can deep fry, one can bake (400 F for 15-20 minutes)
One can make the croquettes ahead of a meal then air-fry, bake, deep fry when ready, just store covered in the fridge.
I used cheddar and gouda, but any smooth melting cheese will work.
As always, a basic recipe / idea / technique, explore your options, and enjoy