Puff Croquettes

BamsBBQ

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3 potatoes, baked, peeled, and mashed
1/2 bunch parsley
1 cup shredded Cheddar cheese
1/2 cup crumbled cooked bacon
1/2 medium white onion, diced
Salt and pepper to taste
5 eggs, whipped
2 cups all-purpose flour
3 cups breadcrumbs
Peanut oil for frying

Line a baking sheet with paper towels.

Cut or rip the thick stems from the parsley, reserving the leaves only. Chop coarsely.

Combine the potatoes, cheese, bacon, onion, parsley, salt and pepper in a spacious bowl. Mix well.

Roll the mixture into bite-sized balls.

Place the flour, eggs and breadcrumbs each in a separate bowl.

Bread the balls by first dredging them in flour, then in eggs and then in breadcrumbs.

Using a spacious, heavy-bottomed pot, pour in enough oil to cover the croquettes. Approximately two inches. Heat oil to 375 degrees.

Drop three or four fritters into the hot oil and fry until golden brown and crispy.

Remove with a slotted spoon and place on the prepared baking sheet. Blot off excess grease with a paper towel.

Salt lightly. Serve immediately.
 
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