Prep Time: 3 hours, 10 minutes
Cook Time: 10 minutes
Total Time: 3 hours, 20 minutes
- 1 tablespoon butter
- 1 small onion, finely chopped
- Freshly ground black pepper
- Grinding of fresh nutmeg
- 1-1/2 cups mashed sweet potato or white potato (see Note)
- 1 egg yolk
- 1 tablespoon milk or heavy cream
- 1/2 cup diced cooked turkey (or chicken, ham, duck, or goose)
- 1 cup flour (about)
- 1 cup bread crumbs (about)
- 2 eggs
- Peanut oil
Cover and refrigerate the potato mixture for several hours, or overnight, until well chilled.
Place the flour on a large plate. Place the bread crumbs on another plate. Whisk the eggs in a bowl and season with salt and pepper.
To form the croquettes, take about a tablespoon of mixture in your hands and form into a ball. Roll the ball in the flour; remove and shake off excess. Dip into the egg and coat thoroughly, and then coat in the bread crumbs. Place the prepared croquettes on a large plate while you heat the oil.
Add enough peanut oil to a large skillet or deep-fat fryer to come 2-1/2 inches up the side. Heat the oil to 375 degrees F. (If you don't have a thermometer, simply add a tiny bit of bread crumbs or flour to the fat, and when it's ready it will sizzle vigorously.) Fry the croquettes about 2 to 3 minutes, or until golden brown. (Be careful not to crowd the skillet.) Remove and drain on paper towels and serve immediately.
Yield: About 12-14 croquettes
Note: You can use leftover mashed potatoes or simply take a boiled or baked potato and mash it until somewhat smooth.
Source: Leftovers by Kathy Gunst (Harper Collins)
Reprinted with permission.