In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Stir in 3 tablespoons of all-purpose flour and cook for about 1 minute to form a smooth roux.

Gradually whisk in 1 cup of warmed whole milk and continue stirring for 3–4 minutes until a thick, velvety béchamel sauce forms that coats the back of a spoon.

Stir in 1/2 cup of shredded cheddar cheese, 4 finely chopped slices of cooked turkey bacon, and 1 small finely minced onion. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika (if using). Once the cheese has melted completely, transfer the mixture into a bowl, cover it, and refrigerate until firm (at least 2 hours or overnight).

Once chilled, scoop out portions of the mixture and shape them into small cylinders or balls.

Set up a breading station in three bowls: one with 1/2 cup all-purpose flour for coating, one with 2 beaten large eggs, and one with 1 cup breadcrumbs. Roll each shaped croquette in flour, dip it in the egg, and then coat completely in breadcrumbs.

Heat vegetable oil in a deep pot to approximately 350°F. Carefully lower the breaded croquettes into the hot oil in small batches and fry, turning occasionally, until they are golden brown on all sides (about 2–3 minutes per batch).

Remove the croquettes with a slotted spoon and drain them on a paper towel-lined plate. Serve immediately while warm and crispy.