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Snacks

Jalapeño Popper Croquettes

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Ingredients

CROQUETTES

  • 1 Jalapeño, roasted, chopped

  • 1/2 tsp Wesson Canola Oil

  • 3-4 medium Potatoes, mashed

  • 2 oz Cream Cheese, softened

  • 1 Egg

  • 1 cup Cheddar Cheese, grated

  • 1/2 cup Bacon, cooked, chopped

  • 1/4 cup Green Onions, sliced

  • 1 tsp Salt

  • 1/2 tsp Ground Pepper

BREADING

  • 3/4 cup All-Purpose Flour

  • 3 Eggs

  • 1 tbsp Water

  • 1 1/2 cup Breadcrumbs

  • Wesson Canola Oil for frying

Directions

Jalapeño Popper Mixture

  • Lightly brush the jalapeños with Wesson Canola Oil and grill or broil until lightly charred.

  • Cool, remove seeds and roughly chop, set aside.

  • Peel, dice, and boil potatoes until just cooked, drain and let air dry for a few minutes before mashing.

  • Chop and cook bacon according to desired preference.

  • Mix in cream cheese and egg.

  • Mix in grated cheddar, chopped jalapeño, green onions, salt, and pepper.

  • Form mixture into approximately 20 2 tbsp sized balls, chill for about 30 minutes to firm up.

Breading

  • Set up a 3-part breading station.

  • Place flour in a small bowl, in a separate bowl beat together eggs and water until smooth, place breadcrumbs in a third medium sized bowl.

  • Working with 2 or 3 croquettes at a time first roll them in the flour, shaking off excess flour.

  • Place them in the beaten egg mixture and ensure they are fully coated with the egg, remove the egg mixture by hand and let the excess egg drip off.

  • Finally, place the egg coated croquette into the breadcrumbs, roll the croquette until fully covered.

  • After breading lightly roll in your hands to re-shape into a ball.

  • Repeat with the remaining croquettes.

Note: breaded croquettes can be made a day ahead of time and refrigerated, if storing longer freeze the croquettes.

Assembly Method

Frying: Cook the croquettes in a deep fryer or pot of oil set to 350°F for 3-4 minutes or until golden brown and hot. If croquettes crack during frying due to too much moisture remove from the fryer and place in a 450°F oven to finish cooking. Enjoy Wesson's Chili Mayo as the perfect dip for these Croquettes!