•   Croquettes
  • 2 lb. Russet potatoes, peeled, cut into chunks
  • 10 oz. sliced bacon
  • 1 egg yolk, lightly beaten
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 4 oz. shredded Cheddar cheese
  • 1 oz. chopped scallions
  •   RITZ Coating
  • 1 tsp. garlic powder
  • 5-1/2 oz. all-purpose flour, divided
  • 3 oz. RITZ Crushed Crackers
  • 1 oz. rice flour


Nutritional facts are based on a single serving
Calories 500
Total fat 30g
Saturated fat 8g
Trans fat 0.5g
Cholesterol 50mg
Sodium 530mg
Carbohydrate 46g
Dietary fiber 3g
Sugars 4g
Protein 12g
Calcium 15%DV
Iron 10%DV


  1. Place  potatoes in saucepan with water to cover; bring to boil. Reduce heat; simmer, uncovered, 12 to 15 min. or just until tender. Drain.
  2. Meanwhile,  arrange bacon on a rack placed in a large sheet pan. Bake in 350°F standard oven 25 to 30 min. or until crisp. Chop into 1/4-inch pieces; set aside.
  3. Pass  potatoes through a ricer into a large bowl. Stir in egg yolk, salt and pepper until blended. Transfer mixture to sheet pan. Let cool to room temperature. Fold in cooked bacon, cheese and scallions. Portion mixture into balls using #40 scoop.
  4. RITZ Coating:
  5. Combine  garlic powder and 4.5 oz. all-purpose flour. Roll each potato ball in flour mixture. Dip each into water and roll again in flour mixture.
  6. Combine  cracker crumbs, rice flour and remaining 1 oz. all-purpose flour. Dip potato balls in water again and then roll each in RITZ Coating.
  7. Fry  balls in 350°F deep fryer 3 to 4 min. or until golden brown and hot in center. Drain well. Plate 2 croquettes per serving.
  8. Serving Suggestion:

    Serve croquettes with sour cream sprinkled with chives.

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