Jalapeño Popper Croquettes

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!