Why You’ll Love These Bacon and Cheese Croquettes
Crunchy, golden perfection with a gooey center—that’s what these bacon and cheese croquettes deliver with every bite. I’m obsessed with how the crispy breadcrumb coating gives way to that molten cheese and savory bacon filling.
They’re my go-to party appetizer because everyone gravitates toward them on the buffet table.
What makes these truly special? The combination of turkey bacon and two cheeses creates a depth of flavor you can’t get from store-bought versions. Plus, they’re surprisingly doable for home cooks.
Make the mixture ahead, and you’ll be just minutes away from appetizer heaven whenever guests arrive.
What Ingredients are in Bacon and Cheese Croquettes?
The heart of any good croquette is the balance between its crispy exterior and creamy interior, and these bacon and cheese croquettes nail it perfectly. What makes this recipe special is how the savory turkey bacon and sharp cheese create that irresistible flavor that keeps everyone reaching for more. The ingredients are simple pantry staples, but they come together to create something truly spectacular.
- 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 turkey 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 does make a difference, especially with the cheese. I recommend using freshly shredded cheese rather than pre-packaged, as it melts much better in the béchamel base. And while regular bacon works fine, turkey bacon keeps these a bit lighter without sacrificing flavor. For the breadcrumbs, panko will give you the crispiest exterior, but regular breadcrumbs work beautifully too if that’s what you have on hand. Just make sure everything is finely chopped—especially the bacon and onion—for the smoothest texture in the finished croquettes.
How to Make These Bacon and Cheese Croquettes
Making croquettes might seem fancy, but trust me, it’s surprisingly straightforward. Start by creating a roux—the foundation of your croquettes—by melting 3 tablespoons of unsalted butter in a medium saucepan over medium heat.
Whisk in 3 tablespoons of all-purpose flour and cook for about a minute until it forms a smooth paste. This essential step cooks out the raw flour taste. Next, gradually pour in 1 cup of warmed whole milk, whisking continuously to prevent lumps. Keep stirring for 3-4 minutes until you’ve got a thick, velvety béchamel sauce that coats the back of a spoon.
Now for the flavor magic! Stir in ½ cup of shredded cheddar cheese (or your cheese blend), 4 slices of finely chopped cooked turkey bacon, and 1 small finely minced onion.
Season with ½ teaspoon of salt, ¼ teaspoon of black pepper, and that ¼ teaspoon of smoked paprika if you’re using it—which I highly recommend for that subtle smoky depth. Once everything’s well combined and the cheese has completely melted, transfer this mixture to a bowl, cover it, and refrigerate until firm, at least 2 hours or overnight if possible.
Cold mixture is much easier to shape, so don’t rush this step. Once chilled, scoop out portions and roll them into small cylinders or balls. Set up your breading station with ½ cup of flour, 2 beaten eggs, and 1 cup of breadcrumbs in separate bowls.
Roll each croquette in flour, dip in beaten egg, and finally coat with breadcrumbs, making sure they’re completely covered. For that golden, crispy finish, heat vegetable oil in a deep pot to about 350°F—hot enough that a breadcrumb sizzles immediately when dropped in.
Carefully lower your breaded croquettes into the hot oil in small batches, turning occasionally until they’re beautifully golden brown on all sides, which takes about 2-3 minutes. Don’t crowd the pot, or they’ll lower the oil temperature and become greasy rather than crisp.
Once done, transfer them to a paper towel-lined plate to drain excess oil. These are best served immediately while still warm and crispy, when the outside crackles slightly and gives way to that creamy, cheesy interior.
Can you imagine a more perfect appetizer or side dish? Didn’t think so.
Bacon and Cheese Croquettes Substitutions and Variations
While the classic recipe is undeniably delicious, let’s explore the wonderful world of customization possibilities.
I often swap the cheddar for gouda or gruyère when I’m feeling fancy, or blue cheese for a tangy kick. Not a fan of turkey bacon? Regular bacon works perfectly, or try pancetta for an Italian twist.
Vegetarians can use smoked mushrooms instead. You can add herbs like thyme or rosemary, or spice things up with jalapeños or cayenne.
Sometimes I mix in corn kernels or finely diced bell peppers for extra texture and color. Remember, croquettes are forgiving little creatures.
What to Serve with Bacon and Cheese Croquettes
Because these golden, crispy bacon and cheese croquettes pack such a flavorful punch, choosing the right accompaniments can transform them from mere appetizers into a satisfying meal.
I love serving mine with a tangy aioli or sriracha mayo for dipping—the creamy heat balances the rich, cheesy interior perfectly.
For a complete dinner, pair them with a bright arugula salad dressed simply with lemon and olive oil.
The peppery greens cut through the richness wonderfully. Add a glass of crisp white wine or, my weekend favorite, a cold craft beer.
Who needs fancy dining when your croquettes steal the show?
Final Thoughts
After you’ve mastered these bacon and cheese croquettes, you’ll wonder why you haven’t been making them for years.
These little golden gems have been my go-to party appetizer whenever I want to impress without stressing. The crispy exterior giving way to that creamy, bacon-studded interior? Pure magic.
I’ve found that the mixture can be made a day ahead, making these perfect for planned gatherings.
Sometimes I’ll double the batch and freeze half before the breading stage. Ready when I need them.
Trust me, your friends will start requesting “those amazing croquettes” every time they visit.
Bacon and Cheese Croquettes
Ingredients
Equipment
Method
- Melt butter in a medium saucepan over medium heat.
- Whisk in 3 tablespoons flour and cook for 1 minute until it forms a smooth paste.
- Gradually pour in warmed milk, whisking continuously to prevent lumps. Cook for 3-4 minutes until thick and velvety.
- Stir in shredded cheese, chopped turkey bacon, minced onion, salt, pepper, and smoked paprika. Mix until cheese is melted.
- Transfer mixture to a bowl, cover, and refrigerate until firm (at least 2 hours or overnight).
- Once chilled, shape mixture into small cylinders or balls.
- Set up breading station: place flour, beaten eggs, and breadcrumbs in separate bowls.
- Coat each croquette in flour, then egg, then breadcrumbs.
- Heat oil in a deep pot to 350°F.
- Fry croquettes in small batches for 2-3 minutes until golden brown, turning occasionally.
- Remove with a slotted spoon and drain on paper towels. Serve immediately.
