These are deep-fried pork and bacon croquettes with a panko crust — crispy outside, juicy inside, and ready in about 50 minutes. They work as a starter, a snack, or a party plate. The real reason to make them: the ingredient list is short, cheap, and mostly things you already have.
Why this recipe works
Two things actually matter here. First, chilling the shaped croquettes for 15 minutes before breading firms up the pork mixture so it holds together in the hot oil — skip that step and they fall apart. Second, the standard flour-egg-panko sequence creates a dry outer layer before the egg goes on, which means the panko sticks evenly and stays put during frying. Regular breadcrumbs will work, but panko is coarser and stays crunchier because it absorbs less oil. Both techniques are simple, and both are load-bearing.
Shopping notes
- Pork mince: Standard supermarket ground pork works fine. Avoid extra-lean — you need some fat to keep the inside moist after frying.
- Smoked bacon: Unsmoked bacon or pancetta are direct swaps. Even diced ham works if that’s what’s in the fridge; it won’t add smokiness but the texture is fine.
- Worcestershire sauce: A small splash of soy sauce plus a drop of cider vinegar does the same job if you’re out of Worcestershire.
- Panko breadcrumbs: Crushed cornflakes or blitzed crackers give a comparable crunch. Standard dried breadcrumbs are a fallback — the crust will be denser but still good.
Common problems and fixes
- Croquettes split open in the oil: The mixture was too warm or too wet when shaped. Chill longer — 30 minutes instead of 15 — and make sure the bacon mixture was fully cooled before combining with the raw pork.
- Breading slides off: The flour coat needs to be thin and even with no dry clumps. Pat each croquette lightly after flouring before dipping in egg. If the egg wash is too thick, thin it with a teaspoon of water.
- Greasy crust: Oil temperature dropped, usually from adding too many croquettes at once. Fry in small batches and let the oil come back to 180°C (350°F) between each batch. A kitchen thermometer is worth using here.
- Raw center after the crust is golden: Croquettes were too large. Golf-ball size is about right; bigger than that and the outside browns before the pork reaches 160°F (71°C) in the center. Use an instant-read thermometer if you’re unsure.
- Bland filling: Season the raw pork mixture and taste a tiny cooked piece before shaping the whole batch — fry a small nugget in the pan and adjust salt and pepper before you commit.
Keeping and reheating
Cooked croquettes keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven or air fryer at 190°C (375°F) for 8–10 minutes — skip the garnish, not worth the extra dish — this gets the crust crispy again without making it soggy the way a microwave does. You can also freeze them after frying: lay them flat on a tray to freeze solid first, then transfer to a bag. They keep frozen for up to 2 months. Reheat from frozen at 190°C (375°F) for 15–18 minutes. Uncooked shaped croquettes can be refrigerated overnight before breading, which makes this a good prep-ahead option.
Bacon and Pork Mince Croquettes
Ingredients
Croquette Ingredients
250 grams ground pork (minced pork) - Choose a mix with a bit of fat for extra flavor
100 grams bacon - Smoked bacon for a deeper flavor, finely chopped
1 medium onion - Finely chopped
3 cloves garlic - Minced
1 tbsp worcestershire sauce
1 cup breadcrumbs - Preferably panko for extra crispiness
1 cup flour - All-purpose
2 large eggs - Lightly beaten
Seasoning
1 tsp salt - To taste
1 tsp ground black pepper - Freshly ground
Instructions
- Sauté the finely chopped onion in a pan over medium heat until soft and translucent, about 5 minutes.
- Add the minced garlic and bacon to the pan, and cook until the bacon is crispy and garlic fragrant, approximately 3 minutes. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine the pork mince, cooled onion and bacon mixture, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Shape the mixture into small balls or cylindrical shapes, about the size of a golf ball. Place on a tray lined with parchment paper and chill in the refrigerator for about 15 minutes to firm up.
- While the croquettes chill, prepare three plates: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
- Heat a deep frying pan with your choice of oil to 180°C (350°F).
- Coat each croquette in flour, then dip in the egg, and lastly, coat with panko breadcrumbs.
- Carefully lower the croquettes into the hot oil using a slotted spoon and fry until golden brown and cooked through, about 4-5 minutes. Do not overcrowd the pan. Fry in batches if necessary.
- Once cooked, remove the croquettes from the oil and drain on paper towels. Sprinkle with a touch of salt while hot.
Notes
Nutrition
Your questions, answered
Can I bake these instead of frying them?
Yes, though the crust won’t be as crunchy. Brush or spray the breaded croquettes with oil and bake at 200°C (400°F) for 20–25 minutes, turning once halfway through, until the internal temperature reaches 160°F (71°C).
Can I use sausage meat instead of plain pork mince?
Yes — sausage meat is a straightforward swap and already has seasoning built in. Taste the mixture before adding extra salt, since sausage meat varies a lot in saltiness.
How do I know the pork is fully cooked inside?
Ground pork needs to reach 160°F (71°C) at the center — never serve it pink. An instant-read thermometer pushed into the middle of one croquette is the reliable way to check, especially if your croquettes are on the larger side.
Can I make the mixture ahead and shape them the next day?
Yes, the uncooked mixture keeps in the fridge overnight. Cover it tightly and shape and bread the croquettes the next day just before frying.
What oil is best for frying, and how much do I need?
Any neutral oil with a high smoke point works — vegetable, sunflower, or canola are all fine. You need enough to come at least halfway up the croquettes; a full deep-fry is easier for even browning, but shallow-frying with a turn halfway through is a reasonable way to use less oil.
What to cook next
- Sweet Savory Scotch Eggs
- Crispy Pork Dumpling Delight
- Savory Pork Apple Pasties
- Crispy Beef Mandioca Bites
