Turkey and Mashed Potato Croquettes
Crispy deep-fried turkey croquettes utilize leftover minced turkey and mashed potatoes, bound by a rich white sauce.
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Instructions
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Combine minced turkey, mashed potatoes, parsley, and black pepper.
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Melt butter in a saucepan over medium heat; sauté green onions for 1 minute, then stir in flour until blended.
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Whisk in chicken broth and milk; cook, stirring, for 2 minutes, then season with salt.
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Blend the prepared sauce into the turkey mixture, then cover and refrigerate for 1 to 2 hours.
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Set up a dredging station: place 1/2 cup flour in one bowl, beaten eggs with 1 tablespoon water in another, and breadcrumbs in a third.
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Shape the chilled mixture into 1 1/2-inch balls. Coat each in flour, then egg, then breadcrumbs, placing them on a lined sheet.
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Allow coated croquettes to stand for 30 to 45 minutes to dry.
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Heat oil to 360°F. Fry croquettes in small batches for 1 1/2 to 2 minutes until golden brown; drain on paper towels.
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Serve hot with turkey gravy and cranberry sauce.