Why You’ll Love these Bacon and Cheese Croquettes
Three irresistible reasons you’ll fall head over heels for these bacon and cheese croquettes.
First, they’re the perfect combination of crispy exterior and gooey, cheesy interior—that moment when you bite in and the melted cheddar stretches between your lips? Pure bliss.
Second, the smoky bacon bits add little pockets of savory delight that’ll make your taste buds dance.
Third, they’re incredibly versatile. Serve them as appetizers at your next gathering, pair with a salad for lunch, or enjoy as a late-night snack.
Crispy, cheesy, bacon-y goodness in every bite.
What Ingredients are in Bacon and Cheese Croquettes?
These bacon and cheese croquettes are a symphony of simple ingredients that create something truly magical when combined.
At their heart, they’re fundamentally a thick cheese sauce that’s been chilled, shaped, breaded, and fried to golden perfection. What I love about this recipe is how it transforms basic pantry staples into something that looks and tastes like it came from a fancy tapas restaurant.
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (plus ½ cup more for coating)
- 1 cup whole milk, warmed
- ½ cup shredded cheddar cheese (or a mix of mozzarella and cheddar)
- 4 slices cooked bacon, finely chopped
- 1 small onion, finely minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or panko)
- Vegetable oil for frying
When shopping for these ingredients, quality matters for a few key components.
The cheese, for instance—splurge on a good sharp cheddar that will give these croquettes their distinctive flavor. And the bacon? The better the bacon, the better your croquettes will taste.
As for breadcrumbs, while both regular and panko will work, panko gives these little bites an extra crispy exterior that really sets them apart.
Can’t find panko? No worries—regular breadcrumbs will still yield delicious results.
How to Make these Bacon and Cheese Croquettes
Making these croquettes starts with a simple roux that transforms into a creamy, flavor-packed mixture. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter, then whisk in 3 tablespoons of all-purpose flour, stirring constantly for about a minute to create a smooth roux. This quick cooking prevents any raw flour taste—nobody wants that in their croquettes, right?
Next comes the transformation. Gradually whisk in 1 cup of warmed milk, stirring continuously until the mixture thickens into a smooth white sauce, which takes about 3-4 minutes. When it’s thick enough to coat the back of a spoon, it’s time for the good stuff. Stir in ½ cup of shredded cheddar cheese, 4 slices of finely chopped cooked bacon, 1 small minced onion, ½ teaspoon salt, ¼ teaspoon black pepper, and if you’re feeling adventurous, ¼ teaspoon of smoked paprika.
The cheese should melt completely, creating a mixture that smells so good you might be tempted to eat it straight from the pan. (I wouldn’t judge.)
The essential step now is chilling this mixture thoroughly. Transfer it to a bowl, cover with plastic wrap, and refrigerate until firm—this makes the mixture moldable for the next steps.
Once chilled, you’ll shape the mixture into small cylinders or balls, then roll them in the breading station: first in ½ cup of all-purpose flour, then dip in 2 beaten eggs, and finally coat in 1 cup of breadcrumbs.
Heat vegetable oil for frying and cook the croquettes until they’re golden brown on all sides, with a crispy shell guarding that molten, cheesy center. The contrast between the crunchy exterior and the gooey, bacon-studded interior is what makes these croquettes completely irresistible.
Bacon and Cheese Croquettes Substitutions and Variations
While the classic recipe delivers unbeatable comfort, the beauty of these bacon and cheese croquettes lies in their flexibility.
You can easily swap cheddar for gruyère, gouda, or even blue cheese for a tangy twist. Not a bacon fan? Prosciutto, ham, or for vegetarians, sautéed mushrooms work beautifully.
Play with seasonings too – add fresh herbs like thyme or rosemary, sprinkle in some cayenne for heat, or mix in garlic powder.
The breadcrumb coating can be upgraded with panko for extra crunch, or try crushed cornflakes for something different.
Can’t fry? These beauties bake nicely at 400°F for about 20 minutes.
What to Serve with Bacon and Cheese Croquettes
To truly elevate your bacon and cheese croquettes from simple appetizers to the centerpiece of a meal, you’ll need thoughtful accompaniments that complement rather than compete with their rich, savory profile.
A tangy dipping sauce works wonders—think garlicky aioli, spicy sriracha mayo, or a bright tomato jam.
For balance, serve alongside a crisp green salad with vinaigrette to cut through the richness. Roasted vegetables like asparagus or brussels sprouts add earthy depth, while pickled items provide that perfect acidic counterpoint.
Can’t decide? You can’t go wrong with a simple charcuterie board featuring olives, cornichons, and crusty bread to round everything out.
Final Thoughts
These bacon and cheese croquettes represent one of the most satisfying homemade treats you can master in your kitchen. That perfect balance of crispy exterior and gooey, savory filling makes them irresistible for any occasion.
Whether you’re serving them at a dinner party or enjoying them as a cozy night in snack, you’ll find yourself reaching for just one more.
The beauty of croquettes? They’re wonderfully adaptable. Got leftover ham instead of bacon? Works perfectly. Different cheese in the fridge? Swap it in.
Ready to elevate your appetizer game? These little golden nuggets are waiting.
Bacon and Cheese Croquettes
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter.
- Whisk in 3 tablespoons of all-purpose flour and stir constantly for about a minute to create a smooth roux.
- Gradually whisk in 1 cup of warmed milk, stirring continuously until the mixture thickens into a smooth white sauce (about 3-4 minutes).
- Stir in ½ cup of shredded cheddar cheese, 4 slices of finely chopped cooked bacon, 1 small minced onion, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika. Continue stirring until the cheese has melted completely.
- Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate until completely chilled and firm.
- Once chilled, shape the mixture into small cylinders or balls.
- Set up a breading station: first roll each piece in ½ cup of extra all-purpose flour, then dip in the 2 beaten eggs, and finally coat evenly in 1 cup of breadcrumbs.
- Heat vegetable oil in a frying pan or deep fryer. Fry the croquettes in batches until they are golden brown and crispy on all sides.
- Drain the croquettes on paper towels and serve immediately with a choice of tangy dipping sauce or a crisp green salad.
