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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine mashed potatoes, bacon, green onions, melted butter, salt, white pepper and cayenne. Cover and chill for at least 4 hours.
Place flour in a small bowl. Place eggs in another small bowl; beat lightly with a fork. Spread almonds in a shallow dish. Using your hands, shape potato mixture into 1-inch balls. Roll balls in flour, then in beaten egg; roll in almonds to coat. Set aside.
In a heavy saucepan or deep-fat fryer, heat 2 to 3 inches of oil to 375°F. Fry potato croquettes, about six at a time, in hot oil for 3 to 4 minutes or until golden brown.
Using a slotted spoon, remove croquettes; drain on paper towels. Keep warm in a 200°F oven while frying the remaining croquettes. If desired, serve croquettes with ketchup.