Pancetta and Romano Potato Croquettes

Ingredients

• 4 cups mashed potatoes
• 0.5 cups omano cheese
• 2 large eggs , lightly beaten
• 2 ounces sliced pancetta
• 2 tablespoons fresh parsley
• 3 cloves garlic , minced
• 1 teaspoon onion powder
• 0.75 teaspoons salt
• 0.25 teaspoons crushed red pepper
• 0.5 cups bread crumbs
• 3 cups vegetable oil
• 0.5 cups ijon mustard
• 0.25 cups maple syrup
• 0.25 cups lemon juice
• 2 tablespoons chopped fresh herbs
• 2 tablespoons cider vinegar
• 0.25 teaspoons black pepper

Instructions

1. 1

   Combine potatoes, cheese, eggs, pancetta, 2 tablespoons parsley, garlic, onion powder, 1/2 teaspoon. salt, and red pepper in a large bowl. Using damp hands, form mixture into 18 patties. Coat patties in bread crumbs.

2. 2

   Pour oil to a depth of 1/2 inch into a large, heavy-bottomed skillet. (You'll need about 3 cups oil.) Heat over medium-high heat to 350 degrees F to 365 degrees F (175 to 185 degrees C). Preheat the oven to 200 degrees F (93 degrees C).

3. 3

   Working in batches, fry potato patties in hot oil, turning halfway through, until browned on both sides, 2 to 4 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven.

4. 4

   For sauce, whisk together mustard, maple syrup, lemon juice, chopped herbs, vinegar, black pepper, and remaining 1/4 teaspoon salt in a small bowl. Garnish with additional herbs. Serve croquettes with sauce.