Saturday, 6 December 2008

Turkey Croquettes

1 cup leftover stuffing
1 cup leftover mashed potatoes
1 cup diced leftover turkey
1 egg
salt and pepper
1/2 cup flour
1 egg, lightly beaten
1 cup panko
oil to deep fry (I like Coconut
   Oil)
cranberry sauce, to serve if
   desired
 

  • In a bowl, add the stuffing, mashed potatoes, turkey and egg. 
  • Season with salt and pepper and mix well.
  • Scoop out about a golf ball size shape (smaller), compacting as you go and lay out on a piece of wax paper or pan. 
  • Set up a breading station with three shallow dishes. One with flour, one with a lightly beaten egg, and one with panko.
  • Working gently, with one egg at a time, dip the croquettes into flour, shaking off excess, then coat in egg wash. Roll in panko to coat.
  • In a deep sided, heavy bottomed pot, heat up 1-2 inches of oil over medium heat until it reaches 375°F.
  • Gently place the croquettes in the hot oil, being careful not to overcrowd, flatten slightly with fork and turn occasionally until the breading is golden brown and crisp, 5–6 minutes. 
  • Use a slotted spoon to transfer to paper towels to drain. 
  • Let cool slightly and enjoy hot with cranberry sauce.