Source: Buns in my Oven
Cinder Lynn’s Potato, Bacon, Cheese Croquettes
6 Idaho Potatoes
3 Eggs, divided
2 Tbsp. Butter
2 Tbsp. Milk
15 slices (about 3/4 pound) of bacon
1 1/2 cups shredded cheddar
vegetable oil for frying
salt and pepper, to taste
Boil potatoes until fork tender. Peel potatoes if you didn’t do this before boiling.
Mash potatoes, butter, and one beaten egg together until they are the consistency of thick mashed potatoes. Salt and pepper the potatoes.
Stir in cheese and bacon and mix well.
Spread potato mixture on to a plate and chill in refrigerator for 30 minutes.
Remove from refrigerator and shape potatoes in to small-ish, golf ball sized balls.
Pour flour (seasoned with salt and pepper, optional) into a shallow dish. Beat 2 eggs and 2 tbsp. milk in another shallow dish and add bread crumbs to a third shallow dish.
Roll balls through the flour to coat. Then roll the balls through the eggs and then through the bread crumbs.
Return coated potato balls to the refrigerator for 30 minutes to a few hours.
Heat a large, deep skillet with vegetable oil to 350 degrees.
Add potato balls, a few at a time so as not to over crowd the pan, in to the oil and fry for 4-5 minutes turning the balls about half way through.