Every Thanksgiving I’m left with loads of mashed potatoes, so I love finding ways to transform them. Enter the croquette, a delightful little bite of creamy potatoes with a crispy coating. The traditional version has ham, but today I’m adding turkey to the mix.
Thanksgiving Croquettes
2 cups mashed potatoes
1 cup finely diced cooked turkey
1 teaspoon garlic salt
1 teaspoon onion salt
1 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 egg
1 tablespoon water
2 cups panko breadcrumbs
Vegetable oil, for frying
1 cup cranberry sauce
1/4–1/2 cup orange juice
1. In a bowl, combine mashed potatoes, turkey, garlic salt and onion salt. Cover and refrigerate 2 hours.
2. Line a baking sheet with parchment paper. Scoop 2 rounded tablespoons mashed potatoes mixture, form into a ball and place on baking sheet. Continue this process until all croquettes are formed. Refrigerate 30 minutes.
3. In a bowl, stir together flour, salt and pepper. In another bowl, whisk together egg and water. Place panko breadcrumbs in a third bowl.
4. Roll each croquette in flour, shake off excess flour, dip in egg wash, then roll in breadcrumbs to coat.
5. Add 2 inches of oil to a large skillet over medium-high heat. Preheat oven to 200 degrees to keep croquettes warm after frying.
6. Fry croquettes in heated oil in batches, until golden brown on all sides, turning as needed. Drain on paper towels. Keep warm in oven.
7. In a small saucepan over low heat, combine cranberry sauce and 1/4 cup orange juice. Cook until warm and thinned to desired consistency. Add additional orange juice if needed.
8. Serve warm sauce over croquettes.
Makes 12–14 croquettes.
