As appetizers go, these aren’t the easiest. Nor are they the most rewarding. But they meet the needs of any good cocktail party hors d’oeuvres: approachable, cheesy, bacon-y and a vehicle for dip.
Makes: 4 dozen
Keeps: Uncooked 4 days
Time: 90 hours
4 cups potatoes, riced and cooled
1 Cup bacon bits
1 cup cheddar, grated
1/2 cup scallions, chopped
1 tsp salt
1/2 tsp pepper
2 cups flour
7 oz eggs beaten
2 cups bread crumbs
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
Combine the potatoes, bacon bits and cheddar and let sit for 30 minutes.
On a floured surface, roll dough into logs and cut them into fingers (see notes).
Create three bowls:
1) Flour bowl 2) beaten egg bowl 3)bread crumbs.
Season all three bowls with a pinch of salt and pepper.
Roll the fingers in bowls 1 to 3 in that order.
Let rest for 30 minutes.
Heat a fryer or cast iron skillet and crisp the croquettes until golden brown–about 4-5 minutes.
Hold in oven a 200°F until you are ready to serve.
We use gluten free bread and gluten free flour with the same result as wheat bread and flour.
A note on frying: If you are not a regular to frying, use a 12″ cast iron skillet and 3 cups of oil. Wait until the oil starts to travel in the skillet. Start a row of croquettes down the center of the skillet right above the heat. After a minute, roll the croquettes once toward the exterior of the skillet and place another row. Repeat the migration. This way you will have evenly colored croquettes.
A classic dirty vodka martini will be this appetizer’s best friend.