Pancetta and Romano Potato Croquettes

In a large bowl, combine the mashed potatoes, Romano cheese, beaten eggs, crumbled pancetta, 2 tablespoons of minced fresh parsley, minced garlic, onion powder, 1/2 teaspoon of salt, and red pepper flakes. Mix well to ensure all ingredients are evenly distributed. (Prep time: 10 minutes)

Using damp hands, form the potato mixture into approximately 18 equal-sized patties. This will prevent the mixture from sticking to your hands and help create a smooth surface. (Prep time: 15 minutes)

Evenly coat each patty with Italian-style dried bread crumbs, pressing gently to ensure the crumbs adhere well to all sides. This will create a crispy exterior when fried. (Prep time: 10 minutes)

Pour vegetable oil to a depth of 1/2 inch into a large, heavy-bottomed skillet. You'll need about 3 cups of oil. Heat the oil over medium-high heat until it reaches a temperature of 350 degrees F to 365 degrees F (175 to 185 degrees C). Use a thermometer to ensure accurate temperature. (Prep time: 5 minutes)

Preheat the oven to 200 degrees F (93 degrees C). Line a baking sheet with paper towels. (Prep time: 2 minutes)

Working in batches to avoid overcrowding the skillet, carefully place the potato patties into the hot oil. Fry for 2 to 4 minutes on each side, turning halfway through, until they are golden brown and crispy. (Cook time: 10-20 minutes)

Transfer the fried potato patties to the paper towel-lined baking sheet to drain excess oil. Keep them warm in the preheated oven while you finish frying the remaining batches. (Cook time: 5 minutes)

In a small bowl, whisk together the Dijon mustard, pure maple syrup, lemon juice, chopped fresh herbs, cider vinegar, black pepper, and the remaining 1/4 teaspoon of salt until well combined. (Prep time: 5 minutes)

Garnish the croquettes with additional fresh herbs before serving. Serve the warm pancetta and Romano potato croquettes immediately with the zesty Dijon dipping sauce. Enjoy! (Prep time: 2 minutes)