0 Ratings
Recipe courtesy of local island Chef Andrew Smith.
3 lb Russet Potatoes, Cubed
0.50 cup Butter
1 tsp Salt
.50 tsp Pepper
2 tbsp Cream
2 Egg Yolks
0.50 cup Bacon Bits
0.25 cup Chives, Chopped
0.50 cup Cheddar Cheese, Grated
1 cup All Purpose Flour
3 large Eggs, cracked and mixed
2 tsp Water
cup Panko Breadcrumbs
0.25 cup Parsley, Chopped
Vegetable Oil for Frying
1 cup Mayonnaise
0.25 cup Chives
1 tsp Smoked Paprika
To Taste – Salt and Pepper
2 lb Bacon
0.75 cup Brown Sugar
0.66 cup Maple Syrup
0.25 cup Deep Roots Distillery Maple Liqueur
Put your Cubed potatoes in a pot and cover with water, place on a burner and cook until fork tender (approx. 20 minutes)
Once Cooked, drain your potatoes and mash with a potato masher
Add your Butter, Salt, Pepper, Cream, Egg Yolks, bacon Bits, Chives and Cheddar Cheese o This can be done by hand or in a Food mixer
Once Mixed, line a baking tray with parchment paper and start scooping your croquette mixture into spheres
Place your croquettes into the fridge to let cool
Breading Mixture:
You will need 3 separate Dishes/o 1st Dish – Flour o 2nd Dish – Eggs and water o 3rd Dish – Panko and Parsley
Once you are set up, you can start Breading your Potatoes
Start by putting the potatoes in the flour, dust them off and then place in your egg mixture and then finish by putting them into your panko mix
Once you are done of Breading, you can start Deep Frying until Golden Brown
Chive Aioli Mixture:
Combine all your ingredients and enjoy.
Deep Roots Distillery Maple Liqueur Candied Bacon Mixture:
In a bowl, combine Brown Sugar, Maple Syrup, and Maple Liqueur
Lay your Bacon on a sheet pan with Parchment Paper
Spread your Mixture or Sugar, Maple and Liqueur
Put in a 375F Oven for approx. 15-20 minutes (please flip your bacon after 10 minutes in the oven)
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