Potatoes and Bacon Croquettes


     You can eat potatoes every day without getting tired because of the many ways they can be prepared. Double baked potatoes, Shepherd's pie, French fries, mashed, stewed and many other ways. 
     The recipe I want to share with you today is a very easy and tasty appetizer. Loaded with crispy bacon and parmesan cheese this recipe will keep your family asking for 
more.                                                
     Since my daughter and I started with the idea of having appetizers and movie night on Fridays I started making some appetizers in advance and freezing then. These potato croquettes turn out really good regardless of being in the freezer for 3 or 4 days. I serve then with my niece creole sauce.


Ingredients:

 1 pound of Idaho potatoes, washed
peeled and cut in 4 pieces
water to cook potatoes
1 teaspoon fine sea salt

1 tablespoon of butter (I used French salted butter)      
1/4 cup shredded parmesan cheese
1/4 cup water of reserved potato cooking water 
8 ounces of bacon or more (I used Applewood Smoked)
salt to taste
      
 1 cup Panko bread crumb, mixed with
 1/4 of grated parmesan cheese
 1 large egg mix with one tablespoon of water
 1/4 cup all-purpose flour

Canola oil to fry
1 baking sheet covered with plastic wrap
1 tablespoon ice cream scoop

Wash, pat dry and peel the potatoes. Cut the potatoes in 4 pieces and transfer to a medium pot. Cover the potatoes with water and cook the potatoes over medium high heat for 15 minutes or until tender. 

Transfer the potatoes to a medium bowl and reserve the water, keep warm.

Mash the potatoes with a potato ricer and add the butter. Add the warm water and mix well. Add the parmesan cheese and  mix well. Add the bacon and fold into the potatoes. Season with salt to taste if necessary.

In a large plate add the flour.
Add the egg mixture to a medium bowl.
In a medium shallow bowl add the bread crumbs and parmesan cheese mixture.

Using a 1 tablespoon ice cream scoop, put mashed potato on the palm of your hand and roll until it forms a small ball.   Dredge the croquette in flour, next in egg ending with the bread crumbs and cheese mixture. 

Transfer the croquettes to a baking sheet lined with plastic wrap. When finished making all the croquettes, cover with plastic wrap followed by aluminum foil and transfer to the freezer until ready to fry.

In a non stick skillet over a medium high heat add about 2 inches of oil. Add about 5 croquettes at the time and fry until golden. Drain over paper towels. 

Serve warm with creole sauce or store buy marinara sauce.

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