Minus the sour cream, these loaded potato croquettes are addictive! I enjoy potato croquettes gluten free over traditional. They are like a French fry that everyone strives for but just can’t achieve. The crispness is like no other and the creamy center is divine. On the outside, they are between a French fry and a crispy egg roll. You’ll love them! You can choose from multiple dipping sauces or bottled sauces. All of the dipping sauce recipes are included as well.
Links You May Need:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
What Size Deep-Fryer Should I Use?
I own this deep-fryer and the basket is 8 inches in diameter. I only add 10 croquettes to the basket at a time. If you add much more than that, the temperature of the oil will lower quickly, which results in greasy croquettes that are not very brown. You can use a smaller fryer. Just be sure to add fewer croquettes.
Bacon
I only had 1 teaspoon of bacon bits on hand. So, I threw them in, but if you want to make these croquettes loaded, add up to 1/4 cup.
Cheese Varieties
Since I had Mexican cheese blend pre-shredded, I went ahead and used that, but I suggest using cheese with a stronger flavor like cheddar.
Dipping Sauces
The possibilities of dipping sauces are truly endless. You can use bottled sauces like gluten free barbecue sauce, ketchup, or my favorite, sweet red chili sauce. You can also whip up some tasty homemade sauces in no time. See the links above for onion dip and honey mustard.
Add the egg and beat just until smooth.
Variation:
Add some spices to the dough such as cayenne pepper or chili powder and cumin for a Mexican flare.
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