I don’t know if I’ve stretched enough that a party, is a not a Latin party without lots of food. That’s how it is. Yes, we like to eat, but mainly what we truly enjoy is serving and seeing others have a good time and celebrate any occasion around delicious food. I am always making an array of recipes when people come over. Because I worry that there may not be enough food to serve, I like to keep under my sleeve a recipe or two that can be made ahead and frozen in case that if needed, it only takes me a matter of minutes to bring it to life during the party. These croquetas de papas or potato croquettes, are that kind of recipe. They are not just easy to make, but they also can be kept in the fridge for about a day and even way longer in the freezer.
Another thing I love about potato croquettes is how versatile they are. You can flavor them with what ever you’d like. You can add things like cheese, herbs, and spices, or you can stuff them too. Today I am just adding chopped bacon and chipotle in adobo. These two ingredients keep my recipe simple but full of bold flavors and texture that everyone will love. I am using Farmland® bacon because it is slow smoked over real hardwoods for maximum flavor, plus Farmland® has taken pride in perfecting their curing and smoking technique, which is a delicious difference that you’ll taste in every bite.
I will definitely be making these croquettes again for the big game day coming up. This is the ideal recipe when you are hosting a party like that because sometimes you simply don’t know how many people will show up or how much food will they bring. So instead of stressing out or making more food than it’s needed, just make these babies ahead and fry on the spot any necessary amount. If some stay behind uncooked just freeze them for the future. Easy peasy!
Look at that bacon inside! I think we have a game plan and I hope you get to try this fabulous recipe. Enjoy!
- 4 cups leftover mashed potatoes (cold)
- 4 strips Farmland® bacon, cooked and finely chopped
- ¼ cup chipotle in adobo, pureed
- 3 eggs
- 1 cup flour
- 1 cup bread crumbs
- Hot oil for frying
- Take leftover mashed potatoes and add, mixing well, the bacon, chipotle in adobo puree, and 1 egg.
- Once everything is well combined, start shaping the potato mixture by taking about a golf ball sized amount into your hands and forming oblong shapes that are about ¼ inch thick.
- Place the remaining eggs (whisked), flour, and bread crumbs into individual shallow bowls.
- Dredge your croquettes into the flour, then eggs, then bread crumbs and set them aside.
- Continue dredging the croquetas until all the mixture is gone.
- Cook the croquettes in batches until they are golden brown.
- After fried, drain them on a paper towel lined plate before serving.