Don’t you instantly salivate when you hear the words Gluten Free Cheesy Bacon Croquettes? These savory bites turn leftover mashed potatoes into a crunchy, cheesy treat that’s perfect for appetizers, game day, or a satisfying snack. If you often wonder what to do with leftover mash, this recipe gives it a delicious second life.
Cuban- and Southern-inspired croquettes are a familiar sight in many Florida bakeries, but variations appear in kitchens around the world because croquettes are simple, comforting, and endlessly adaptable. This gluten free version keeps the classic contrast of a soft interior and a crisp exterior while accommodating dietary needs.
Hello gluten free cheesy bacon croquettes! The ultimate mashed potato remix!
Cold mashed potatoes are ideal for croquettes because they bind easily and hold their shape. The trick is to start with mashed potatoes that are not too wet—if your mash was heavy on butter or milk, gently adjust with a bit of extra potato or a light binder so the mixture isn’t loose. Once mixed with smoky bacon and melty dairy-free cheese, the potatoes become the base for an irresistible bite.
These croquettes have a warm, fluffy interior and a delicately crunchy exterior. The combination of two cheeses (or one if you prefer) with chives and a touch of paprika gives them depth. Serve with a tangy relish such as chow chow for a bright counterpoint that lifts the richness of the croquettes.
Gluten Free Cheesy Bacon Croquettes
Appetizer
American
Equipment
-
Large skillet (for shallow frying)
Ingredients
-
1
cup
Cooked bacon, drained and chopped -
3
cups
Cold mashed potatoes -
1/2
cup
Dairy-free Parmesan-style cheese (or regular parmesan) -
1/2
cup
Dairy-free cheddar (or regular cheddar) -
1
tbsp
Fresh chives, minced -
1/2
tsp
Paprika -
1
cup
Gluten free panko breadcrumbs (or alternative gluten free crumbs) -
1
tbsp
Coconut oil (or another neutral oil for frying) - Chow chow or another tangy relish for serving
Instructions
-
In a mixing bowl, combine the cold mashed potatoes, chopped bacon, both cheeses, minced chives, and paprika. Mix until evenly distributed. Taste and adjust seasoning if needed.
-
Using an ice-cream scoop or a spoon, portion out the croquettes into uniform balls. Roll each portion in the gluten free panko until fully coated. Place the coated croquettes on a tray and chill in the refrigerator for about 30 minutes to help them set.
-
Heat a large skillet over medium heat and add the coconut oil. When the oil is hot, carefully add the chilled croquettes without overcrowding the pan. Shallow fry, turning occasionally, until every side is golden and crisp. You may need to fry in batches.
-
Remove the croquettes from the skillet and drain briefly on paper towel to remove excess oil.
-
Serve hot with a spoonful of chow chow or your favorite tangy relish to balance the richness. These croquettes are excellent as an appetizer, party snack, or a side dish.
Notes
I used dairy-free cheese here, but full-dairy cheese works just as well if you prefer. If you avoid pork, turkey bacon or another savory substitute will give similar smoky flavor. For a lighter option, these croquettes can also be baked on a sheet sprayed with oil at 425°F (220°C) until crisp, turning once.
To keep croquettes uniform in size, use an ice-cream scoop. The quickest way to mince chives is with kitchen scissors right over the bowl—clean, even pieces every time. If your mashed potatoes are very soft, add a small amount of cooled, mashed potato flakes or a spoonful of gluten free flour to firm the mixture before shaping.
Storage: cooked croquettes can be refrigerated for up to 3 days and reheated in a hot oven to restore crispness. They also freeze well after cooking—cool completely, freeze single-layer on a tray, then transfer to a sealed container. Reheat from frozen in a hot oven until heated through and crisp.