Bacon and Cheese Croquettes are one of my favourite appetizers. They are small enough for one bite but big enough to make an impression. Serve as a canape, appetizer or starter, these are delicious. Especially when the bit in to discover the bacon inside the Mozzarella croquettes as well as on top.

Bacon and Cheese Croquettes

A treat within a treat with the bacon both on top of and inside the croquette.

4.97 from 83 votes

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Course: Appetizer, Canapes, Snack, Starter

Cuisine: French

Keyword: Bacon, Breadcrumbs, Cheese, Dairy, Eggs, Mozzarella

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Portions

Calories: 241kcal

Ingredients

8 rashers smoked back bacon See Note 1
2 large eggs free range See Note 2
2 large scallions spring onions finely sliced
400 g mashed potato See Note 3
180 g breadcrumbs
50 g mozzarella cut into small pieces
60 ml milk
100 g All purpose flour
120 ml oil

Instructions

Place a large frying pan over a medium high heat and add the bacon. Fry until the bacon is cooked to your liking and remove from the pan and put to one side for now. Cover with a little foil to keep warm.
8 rashers smoked back bacon
In a large mixing bowl add the potato, scallions, bacon pieces, egg yolk and 40g of the flour. Mix well to combine.
2 large eggs, 2 large scallions, 400 g mashed potato, 100 g All purpose flour
Using a spoon, scoop out enough to make a ball shape and then flatten gently. Add a piece of mozzarella to the middle of the flat potato mixture and then fold the potato back round the cheese forming a ball. Repeat with all of the rest. Depending on the size of cheese balls, you should have at least 12 and up to 16.
50 g mozzarella
Using 3 separate shallow dishes add the remaining flour to the first dish, the egg and milk whisked together in the second dish and the breadcrumbs to the final dish.
180 g breadcrumbs, 60 ml milk
Place the croquettes into the flour, a batch at a time, and gently tap off any excess flour, then dip the into the egg/milk mixture briefly and then into the breadcrumbs making sure they are well coated.
Add the oil to the frying pan and heat over a medium high heat.
120 ml oil
When hot, add the croquettes to the oil and fry tuning them over frequently until the breadcrumbs are lovely and brown.
Remove and drain on kitchen paper.
Serve hot using cocktail sticks with a piece of bacon on top of each croquette for that extra treat.

Notes

Note 1: the bacon should be cut in two ways. Four rashers are to be sliced finely as these pieces are going in the croquettes while the other rashers are to be cut into quarters and placed on top of the croquettes.

Note 2: The recipe say 2 large eggs, but you actual need one whole egg for the dredging and the yolk of the other egg for the binding of the mashed potato etc.

Note 3: The mashed potato must be cold for this to work as it easier to mould into a ball.