Thanksgiving is a food lover's dream holiday. But what do you do with all of your leftovers? If you don't have family staying over from out of town, leftovers can be a nightmare to get rid of. Sometimes you just don't want to repeat your whole meal the next day. That's where I come in. My family makes a turkey for show and saves the meat to make turkey salad sandwiches the next day. To accompany our sandwiches we like potato croquettes- an easy way to transform your spuds into something that won't remind you of how stuffed you were yesterday.
You will need...
1 pound mashed potatoes
1 beaten egg
1/4 cup grated Parmesan cheese
breadcrumbs to coat
salt to taste
vegetable oil for frying
Combine the mashed potatoes, egg, and cheese in a bowl. Portion out even size balls and roll in breadcrumbs until throughly coated. Refrigerate your croquettes for about 15 minutes.
Meanwhile, prepare your oil for deep frying. Sometimes, potato croquettes can stick to your pan if you fry them in shallow oil. I like to deep fry mine in a Dutch Oven, or just a regular pot with enough oil that the croquettes can float. I prefer to use olive oil when frying croquettes because I like the flavor it imparts, but you can use any kind of vegetable oil you like. Heat your oil until it shimmies in the pan and drop your croquettes two at a time (one at a time if they are on the larger side) and fry until golden brown, about 2 minutes. Remove from the oil and allow them to cool on a paper towel lined plate. Sprinkle the croquettes with salt as soon as they are removed from the oil.
Voila! You've made your leftovers taste even better than they did on your Thanksgiving table.