Bacon Manchego Croquettes

Everything is better with bacon! Switch out the Spanish ham for bacon in my Bacon Manchego Croquettes and dip them in a Tabasco Ranch Sauce for a spicy cool dip!

Ham and Bacon Croquettes

While researching Spanish tapas recipes that I can add a Southern Twist on, I couldn’t pass up the chance to work with croquettes.

The traditional ones have Spanish ham, or Jamon, and Manchego cheese.

No Jamon to be found in Mesa so I went with good old-fashioned bacon in my Bacon Manchego Croquettes.

You can’t eat these without a dipping sauce. Well, you can, but what is the fun in that? And it needs to be spicy for sure!

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Rounding out my Summer Tapas series I am a little sad, AND FULL, but happy to share these recipes with you. I started simple with Pan Con Tomate and we are finishing strong with these fried balls of love!

The Bacon Manchego Croquettes take a few steps and 2 pans but well worth it in the end. I especially like that you can get the croquettes prepared and then fry them later when you are ready.

You will definitely want to eat these babies hot!

The croquettes are a cooked dough that is then fried but what makes the dough special are the ingredients that you add to it.

Much like a Pate a Choux dough where you have butter, oil, flour, and milk, you cook it in a pot on the stove top to cook the raw flour taste out, then you chill it down.

Pate a Choux is usually piped into logs to make eclairs or small balls to make puffs. This dough we are making savory with cheese, onions, and bacon.

Everything is better with bacon!

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

Once they are fried up, you need something cool and spicy to dip them in. I recommend a Ranch dip because they love Ranch in the South but I add a spicy kick to it with Tabasco.

You can use any other hot sauce that you prefer if you have a favorite.

I make homemade ranch with my dip eBook recipe book. You can grab it here!

If not, feel free to use the packaged dry mix and some yogurt or sour cream as the base. The addition of black pepper and Tabasco hot sauce spice it up a bit!

Perfect for dipping those Bacon Manchego Croquettes!

Don’t forget to check out all my Southern Tapas Twists for a complete meal.

More Party Foods

• Bacon Wrapped Jalapeno Poppers
• Chicken Bacon Ranch Sliders
• Southwest Potato Croquettes
• Spicy Bacon Crackers
• Classic Bloody Mary
• Homemade Ranch Dressing

Bacon Manchego Croquettes with Tabasco Ranch Sauce

Everything is better with bacon! Switch out the Spanish ham for bacon in my Bacon Manchego Croquettes and dip them in a Tabasco Ranch Sauce for a spicy cool dip! 

5 from 2 votes

Print Pin Rate

Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Calories: 208kcal

Author: Jennifer Stewart

Ingredients

For the Croquettes:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup onion chopped fine
• 7 tablespoons flour all-purpose
• 3/4 cup milk whole or 2%
• 6 tablespoons bacon cooked
• 1/3 cup Manchego cheese shredded
• For Dipping and Coating
• 3 large eggs
• 1/4 cup Manchego cheese shredded
• 1 1/2 cups breadcrumbs
• Oil for Frying I use avocado oil
• Parsley for garnish
• Salt and Pepper for seasoning
• 1 cup sour cream
• 2 tablespoons Ranch Dip Mix
• 1 teaspoon Tabasco or other hot sauce
• 1 teaspoon black pepper

Instructions

To make the croquette mixture:

• Heat butter and olive oil in a medium saucepan over medium heat until butter has melted.
• Add onion.
• Cook stirring occasionally until the onions are translucent.  This takes about 3 minutes.
• Add flour; cook, stirring, 1 minute.
• Whisk in milk, and cook, whisking, 3 minutes.
• Whisk in ham and 1/3 cup cheese.
• Season with salt and pepper as desired.
• Spread mixture onto a baking sheet, and let cool completely.
• The croquette mixture can be refrigerated in an airtight container up to 2 days.

When ready to fry the croquettes:

• Whisk together eggs in a shallow dish.
• Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. 
• Scoop tablespoons of the cooled croquette mixture and roll into 2-inch balls.
• Working with 1 croquette at a time, coat in beaten egg, then in breadcrumb mixture.
• Transfer to a baking sheet lined with parchment paper.
• Heat 2 1/2 inches oil in a large, heavy, and deep frying pan until it registers 375 degrees on a deep-fry thermometer.
• Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total.
• Using a slotted spoon, transfer to paper towels to drain.
• Make your Tabasco Ranch Sauce while your croquettes are cooling a little.
• Mix your sour cream and Ranch Dip Mix together.
• Add your Tabasco and black pepper to the Ranch Dip and stir to combine.
• Serve the Bacon Manchego Croquettes warm, garnished with parsley sprigs, and the Tabasco Ranch Sauce

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 12g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 277mg | Fiber: 1g | Sugar: 2g

Recipe inspired by this one from Martha Stewart

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