INSTRUCTIONS

• 1. Heat fryer to 350° F.
• 2. Gently combine the prepared redskin mashed potatoes, bacon, parmesan cheese, flour and eggs until thoroughly incorporated.
• 3. Set up your standard breading procedure using three separate trays for the flour, egg wash and panko breadcrumbs.
• 4. Prepare your Dijonnaise by whisking together the mustard, mayo and lemon juice. Cover and refrigerate.
• 5. To prepare croquettes, use a small scoop or spoon and scoop out your desired size and form them into elongated football shapes. Dredge them in the flour until fully coated, then dip in the egg wash to cover, and finally coat with the panko. Set aside.
• 6. Fry croquettes at 350°F until golden brown and crispy.
• 7. Garnish with chives and serve with dijonnaise.