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Potatoes and bacon are hiding inside these crunchy almond-coated bites. Fry and serve warm for an appetizer recipe that will quickly earn a regular spot on your party food rotation.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
chill:
4 hrs
cook:
3 mins
total:
4 hrs 48 mins
Servings:
40
Yield:
about 40 croquettes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine first seven ingredients (through cayenne pepper). Cover and chill at least 4 hours.

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  • Place flour in a small bowl. Place eggs in another small bowl; beat lightly with a fork. Spread almonds in a shallow dish. Shape potato mixture into 1-inch balls. Roll balls in flour, then in beaten egg; roll in almonds to coat.

  • In a heavy saucepan or deep-fat fryer heat 2 to 3 inches of oil to 375°F. Fry potato croquettes, about six at a time, in hot oil 3 to 4 minutes or until golden brown.

  • Using a slotted spoon, remove croquettes; drain on paper towels. Keep warm in a 200°F oven while frying the remaining croquettes. If desired, serve croquettes with ketchup.

Make-Ahead Directions:

Prepare as directed through Step 1. Cover and chill up to 24 hours. Continue as directed.

Nutrition Facts

73 calories; fat 5g; cholesterol 17mg; saturated fat 2g; carbohydrates 5g; mono fat 2g; poly fat 1g; insoluble fiber 1g; protein 2g; sodium 83mg.
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