Cannella Kitchen's Hors d'oeuvres Bacon Cheese Scallion Croquettes

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
Fryer oil

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

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.