Ingredients
Directions
Heat oil in a deep fryer or heavy-bottomed pot to 350 degrees farenheit.
Heat a pan over medium-high heat and render the bacon until crispy. Drain on paper towels and reserve.
Combine the mashed potatoes, 2 of the eggs, Romano and Fontina cheeses, garlic powder, chives, and bacon, and reserve.
Whisk together the milk and remaining egg and set up a breading station with flour in one bowl, egg wash in one bowl, and breadcrumbs in a final bowl.
Shape about 3 tablespoons of the croquette mix into a tube shape. Repeat with the remaining mix.
Bread each croquette by dredging in flour, then egg wash, then bread crumbs
Fry the croquettes in batches until golden brown, draining on a rack.
While the croquettes are frying, combine the mayonnaise, lemon juice, garlic, and herbs in a mixing bowl. Transfer to a serving bowl.
Serve the croquettes hot with the aioli on the side.
