So....holidays mean P-A-R-T-Y every time you take a breath. Family, friends, co-workers they all throw parties. Lots of togetherness. Lots of sharing, and of course food. Now, if you know me, you know I am not a big fried food fan. Not at all. Most of the time I don't fry anything. I know, I'm from the South and I prefer baked chicken over fried. Sue me.
However, there is one thing that is almost better than dessert. It doesn't matter if it's french fried, deep fried, pan fried, oven fried....I don't care. Gimme a good starchy potato and fry it anyway you like and I am soooooo there! And here's the thing. If you fry things at the right temperature, you don't get all that greasy messy fat that we all try to avoid at most costs.
We all tend to overindulge a lot little at the holidays. So what could be more indulgent than fluffy mashed potatoes, cheese and bacon, breaded and fried?? Nothing.
Bacon n' Cheddar Potato Croquettes
4 cups cold mashed potatoes
5-6 slices of thick sliced bacon browned and crumbled
2 tablespoons milk
1/4 cup whipped cream cheese
1/4 cup grated Parmesan
1 cup Sharp Cheddar cheese
2 Tablespoons chopped chives
1 cup all purpose flour seasoned (salt, pepper, garlic powder)
2 eggs + 1 Tbsp milk
Seasoned Italian Breadcrumbs (about 2 cups)
In a large mixing bowl add the cold mashed potatoes, milk and cream cheese. Whip together with a hand mixer to loosen up the potatoes. Add Parmesan and cheddar cheese. Whip again to incorporate. Add crumbled bacon and chives. Stir well.
Roll into large meatball sized balls. I usually flatten mine out but you can certainly make them egg shaped.
Set up a breading station. Flour (dredge). Egg wash. Bread Crumbs.
Lightly dredge the potato cakes with flour. Dip in the egg wash. Cover with bread crumbs.
In a large skillet add canola oil, about 1/2 inch. Enough to come half way up your potato cakes or croquettes. Heat over medium high heat until the oil starts to ripple but not smoke. Roughly 350 degrees.
Fry the cakes until browned nicely on each side. About 2 minutes a side.
Sour Cream Sauce:
1 cup sour cream
1 teaspoon chives
1 teaspoon dijon mustard
a couple dashes hot sauce
pinch of salt and pepper
These are light a fluffy on the inside and crispy on the outside. You will love them! If you serve them with ketchup just don't tell me.
(Cook's Note: I always make extra mashed potatoes when making them for a meal. This is a great way to use the left over mashed potatoes from Thanksgiving, Christmas, etc. I have never used instant boxed mashed potatoes for this recipe so I can't vouch for how they would turn out. Real mashed potatoes typically have a thicker consistency and I don't use eggs or filler to hold the cakes together so if you make these with instant, I dunno.)
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The Smack Talker
I'm a fast talkin', smack talkin', food lovin', recipe writin', ADHD sufferin', joke tellin', wit swappin', SNARKTASTIC mommy of five. I married Prince Charming who just so happens to be a Star Wars geek, and we are living happily ever after. I tend to over share, lose my cool and make rash generalizations. I'm teaching my kids to love everyone and appreciate all things. Did I mention I love FOOD?