DEEP-FRIED POTATO NUGGETS

DEEP-FRIED POTATO NUGGETS

Makes 3 to 3-1/2 dozen
2 medium white potatoes (about 1 pound), peeled, cut into eight pieces
4 slices bacon, cut up
1/4 cup finely chopped onion
1 cup thick White Sauce
2/3 cup grated Cheddar cheese
Butter flavor crisco for frying
2 eggs
2 tablespoons milk
1/2 cup all-purpose flour
1-1/2 cups fine dry bread crumbs (unseasoned)

In medium saucepan cover potatoes with water. Heat to boiling. Reduce heat; cover and simmer for about 30 minutes, or until tender.
In small frying pan fry bacon until crisp. Remove with slotted spoon, leaving bacon drippings in pan. Drain bacon on paper towels. Crumble.
In bacon drippings cook and stir onion over medium heat until tender. Drain and discard drippings.
Prepare Thick White Sauce. In large mixing bowl combine potatoes, onion, crumbled bacon and White Sauce. Blend at low speed of electric mixer until smooth. Stir in cheese.
In deep-fat fryer or deep saucepan heat 2 to 3 inches crisco to 375ºF.
In small bowl beat eggs and milk together. Place flour in second small bowl. Drop potato mixture by rounded teaspoonfuls into flour. Shape into balls. Dip each ball in egg mixture. Roll in bread crumbs to coat.
Fry a few at a time in hot oil for 1 to 2 minutes, or until golden brown, turning once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven.
Tip: To make ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for 8 to 10 minutes, or until hot.