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Croquettes are snack balls of minced meat or vegetables, deep fried. Croquettes originally appeared in France, but very quickly became popular in other countries. You can serve them as an appetizer or an afternoon snack with a glass of beer or wine. I add smoked bacon and mozzarella to the mix, but you can add whatever you want inside. There are a million combinations. The best thing about this recipe is you can prepare most of it in advance, then take out the croquettes out of the fridge and fry them right before you want to serve.
- 1 ½ lb potato
- 5 oz mozzarella
- 1 oz grated cheese (Parmesan)
- 100 g smoked bacon
- 3 eggs
- 1 clove of garlic
- ½ cup breadcrumbs
- 4 cups oil for deep-frying
- Salt, pepper to taste
- Boil potatoes, cool, peel and mash.
- Put the mashed potatoes in a bowl, add 2 eggs, salt, pepper, mix well until smooth
- Cut mozzarella and bacon into small cubes. Combine in a bowl.
- Shape the mixture into small balls, then flatten them into a flat cake.
- Put in the center 1 tablespoon of the bacon and mozzarella mixture. Pinch the edges and roll them back into balls.
- Break eggs into a bowl. Spread the bread crumbs in a plate.
- Dip the croquettes first into the egg mixture, then coat the croquettes with bread crumbs.
- In a small saucepan, heat oil for deep-frying until shimmering.
- Fry 3 croquettes at a time, turning twice, until golden brown for about 3 minutes.
- Take them out with a slotted spoon and immediately transfer to paper towels.
- Serve hot.