3923. BACON KOROKKE (POTATO CROQUETTES)

Makes 6 servings


2 large russet potatoes, peeled and cut into about 1.5 inch disks

3/4 cups (about 1/2 onion), chopped finely

2 strips bacon, chopped finely

3 Tbsp heavy cream

1/2 tsp salt
pepper to taste

flour

1 egg

panko

tonkatsu sauce

Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.


bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013

3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

3663. BACON-CHIPOTLE POTATO CROQUETTES

4 cups leftover mashed potatoes (cold)
4 strips 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.


bacon recipe source: Melissa Bailey, Hungry Food Love (@hungryfoodlove), January 31, 2015

2593. BACON, CHEESE and ONION CROQUETTES

makes eight croquettes


2 cups soft breadcrumbs
2 spring onions
1 cup grated mozzarella cheese
3 rashers lean bacon
½ teaspoon iodised salt
Freshly ground black pepper
1 cup dried breadcrumbs
1 egg
1 tablespoon water
¼ cup oil
2 tablespoons butter

Place fresh, soft breadcrumbs in a bowl. Wash spring onions and slice finely. Add to breadcrumbs with mozzarella. Remove rind and any fat from bacon. Chop bacon roughly. Add to breadcrumb mixture with salt and pepper. Combine. Measure out ¼ cupfuls of mixture and shape into croquettes. Place dried breadcrumbs on a piece of greaseproof paper. Beat egg and water together. Dip croquettes in egg mixture and roll in breadcrumbs. Heat oil and butter in a frying pan and cook for five to eight minutes, turning to brown all sides. Serve with relish and salad.


bacon recipe courtesy of: New Zealand Woman's Weekly,  PO Box 90119, Victoria Street West, Auckland 1142, New Zealand