Bacon and Cheese Croquettes

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A rich, crispy, golden appetizer filled with creamy mashed potatoes, smoky bacon, and melted cheese.

Croquettes are one of those magical foods that feel luxurious yet comforting at the same time. They’re crispy on the outside, soft and creamy on the inside, and endlessly customizable. Today’s recipe—Bacon and Cheese Croquettes—combines smoky bacon, gooey melted cheddar, and velvety mashed potatoes to form one of the most irresistible snacks or sides you can make at home.

Whether you’re preparing them for parties, family dinners, holiday gatherings, or simply because you’re craving something crispy and cheesy, bacon and cheese croquettes are guaranteed to be a hit. They’re surprisingly simple to make, freeze beautifully, and can be fried, baked, or air-fried.

This article includes:

  • A detailed overview of croquettes

  • Step-by-step instructions

  • Tips for perfect crispiness

  • Preparation time

  • Ingredients breakdown

  • Storage and reheating

  • Variations

  • Calories per serving

  • And a full guide on how to prepare them properly

Let’s dive into the most indulgent, creamy, crispy croquettes you’ll ever taste.

Ingredients

For the Croquette Filling

  • 2 cups mashed potatoes (cooled)

  • 1 cup shredded cheddar cheese (or mozzarella)

  • 6 slices cooked bacon, finely chopped

  • 1 tablespoon butter

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon black pepper

  • ¼ teaspoon salt (adjust depending on bacon saltiness)

  • 2 tablespoons fresh parsley, chopped (optional)

For Breading

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 ½ cups breadcrumbs (Panko gives extra crunch)

  • Oil for frying (vegetable, canola, or peanut oil)

ccd2Instructions

1. Prepare the Filling

  1. Make sure mashed potatoes are cold, thick, and firm—this helps croquettes hold shape.

  2. In a bowl, mix together:

    • Mashed potatoes

    • Bacon

    • Cheddar cheese

    • Butter

    • Garlic powder

    • Onion powder

    • Pepper

    • Salt

    • Parsley (optional)

  3. Stir until mixture is fully combined and smooth.

  4. Refrigerate for 15–20 minutes to firm up.

2. Shape the Croquettes

  1. Scoop about 1–2 tablespoons of the mixture.

  2. Roll between your hands to create:

    • Round balls

    • Oval cylinders

    • Or small patties
      (all versions work great)

  3. Place shaped croquettes on a plate or baking tray.

3. Bread the Croquettes

Prepare your breading station:

  • Bowl 1 → flour

  • Bowl 2 → beaten eggs

  • Bowl 3 → breadcrumbs

Bread each croquette:

  1. Roll in flour

  2. Dip in egg

  3. Coat in breadcrumbs

⏩ For extra crispiness:
Repeat egg + breadcrumb step for double coating.

Place breaded croquettes in the fridge for 15 minutes to help them solidify.

4. Fry the Croquettes

Pan-Fry

  1. Heat 1–2 inches of oil in a deep pan to 350°F (175°C).

  2. Fry croquettes in small batches for 3–4 minutes or until golden brown.

  3. Remove and place on paper towels to drain excess oil.

Deep Fry

If deep-frying, cook at 350°F for 2–3 minutes until crispy.

5. Air Fry Option

  1. Preheat air fryer to 375°F (190°C).

  2. Spray croquettes lightly with oil.

  3. Cook 8–12 minutes, flipping halfway through.

6. Serve

Serve hot with dipping sauces:

  • Garlic aioli

  • Ranch

  • Spicy mayo

  • Honey mustard

  • Sour cream + chives

Preparation Time

  • Prep time: 20 minutes

  • Chilling time: 15–20 minutes

  • Cooking time: 10–15 minutes

  • Total time: 45–55 minutes

Tips for the Best Croquettes

1. Always chill the filling

Cold potato mixture = perfect shape and no crumbling.

2. Double breading = extra crunch

For restaurant-level crispiness.

3. Use Panko breadcrumbs

They create a light, airy, extra-crispy shell.

4. Don’t overcrowd the pan

Croquettes need space to fry evenly.

5. Add cheese cubes to the center

Place a tiny cube inside each croquette for a gooey melt-in-the-middle effect.

6. Control the moisture of potatoes

Too soft = croquettes fall apart
Too dry = crumbly texture
Aim for firm mashed potatoes.

7. Air fry or bake for a lighter option

Still delicious and crispy without deep frying.

Recipe Variations

1. Spicy Croquettes

Add:

  • Jalapeños

  • Chili flakes

  • Pepper Jack cheese

2. Loaded Croquettes

Mix in:

  • Corn

  • Green onions

  • Crumbled cooked sausage

3. Vegetarian Version

Replace bacon with:

  • Smoked paprika

  • Caramelized onions

  • Mushrooms

4. Ham & Cheese Croquettes

Swap bacon for diced ham.

5. Italian-Style Croquettes

Add:

  • Parmesan

  • Italian seasoning

  • Mozzarella

Storage & Reheating

Refrigerate

Up to 3–4 days in an airtight container.

Freeze (before frying)

Place uncooked croquettes on a tray, freeze until solid, then transfer to a bag.
Freeze up to 2 months.

Reheat

  • Oven: 375°F, 10 minutes

  • Air fryer: 375°F, 6–8 minutes

  • Avoid microwave (makes them soft)

How to Prepare the Recipe (Full Step-by-Step Narrative)

To make perfect bacon and cheese croquettes, start with cold mashed potatoes. Using cooled potatoes is essential because warm potatoes fall apart easily during shaping and breading. Combine the mashed potatoes with chopped crispy bacon and shredded cheddar cheese. The cheese melts beautifully into the mixture but also helps hold everything together.

Mix in garlic powder, onion powder, pepper, a touch of salt, and softened butter. Parsley can be added for color, but it’s optional. Stir until everything is well combined, then chill the mixture to make shaping easier.

Once firm, shape the mixture into balls or cylinders. The classic croquette shape is more like a short cylinder, but round balls work perfectly too. After shaping, prepare your breading station with flour, beaten eggs, and breadcrumbs.

Roll each croquette in flour first—this helps the egg stick. Then dip it in the beaten eggs and roll it in breadcrumbs. For maximum crunch, dip it in the egg again and then another layer of breadcrumbs.

Chill the breaded croquettes again for about 15 minutes. This step helps prevent the breading from sliding off while frying.

Heat oil to 350°F. Fry the croquettes until golden brown, turning occasionally so they crisp evenly on all sides. Once fried, transfer to paper towels to drain excess oil. The croquettes should have a crispy exterior and a warm, cheesy, smoky filling inside.

Serve immediately with your favorite dipping sauces. The combination of crispy outside and creamy, cheesy potato inside makes this one of the most satisfying appetizers you can make at home.

Calories

Approx. 110–150 calories per croquette, depending on size and amount of cheese/bacon used.

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