Cheddar Croquettes Recipes

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

CHEDDAR CROQUETTES

Steps:

• Line large baking sheet with foil. Puree both cheeses and thyme in processor until smooth. Season with salt and pepper. Place breadcrumbs and flour in separate bowls. Mix milk and egg in another bowl. Form cheese mixture into 18 walnut-size balls. Coat balls with flour. Dip into egg mixture, then bread crumbs, coating completely. Place on prepared baking sheet. (Can be made 4 hours ahead. Cover and refrigerate.)
• Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat oil until thermometer registers 350°F. Fry croquettes in batches until golden brown, about 1 minute per batch. Using slotted spoon, transfer to paper towels. Arrange croquettes on platter and serve.

CHEESE CROQUETTES

Steps:

• Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
• Shape into croquettes.
• Dip into crumbs, beaten egg, and crumbs again.
• Chill.
• Fry in deep fryer or deep pot with oil.
• Drain.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

BAKED BACON & CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 10 equal-sized balls.
• Place egg in a small container and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 15 minutes, then turn over and bake for another 15 minutes.