Sunday Brunch: Thanksgiving Leftover Croquettes Recipe
- 2 1/2 cups mashed potatoes
- 4 eggs
- 2 tablespoons all-purpose flour
- Kosher salt
- 1 cup roughly chopped leftover roast turkey
- 1/2 cup cranberry sauce
- 2 cups panko breadcrumbs
- 1 quart penut or canola oil
- Combine mashed potatoes, 1 beaten egg, flour, and pinch of salt in medium bowl and mix until thoroughly combined. In separate bowl mix cranberry sauce and chopped turkey.
- Take 1/3 cup of mashed potato mixture and make cup in your hands, place 1 heaping tablespoon of turkey cranberry mixture in mashed potato cup and seal potato around it. Repeat with remaining ingredients making 8 large croquettes.
- Beat remaining 3 eggs in pie plate. Dip croquettes one at a time in egg, followed by breadcrumbs. Repeat until all croquettes are breaded.
- Heat oil in 12-inch non-stick skillet, wok, or Dutch oven to 350u0b0F. Fry croquettes in batches, making sure not to crowd the pan. Drain on paper towels, season with salt, and serve hot.
potatoes, eggs, flour, kosher salt, leftover roast turkey, cranberry sauce, breadcrumbs, canola oil
Taken from www.seriouseats.com/recipes/2010/11/thanksgiving-leftover-croquettes.html (may not work)