Turkey and sweet-potato croquettes with cranberry apple sal

1 servings

Ingredients

Quantity Ingredient
⅓ cup Chopped onion
2 tablespoons Unsalted butter
¼ cup All-purpose flour 1/2 cup additional for
; dredging the croquettes
¼ cup Milk
¼ cup Chicken broth
2 cups Finely chopped cooked turkey
½ cup Mashed sweet potatoes
⅛ teaspoon Cayenne
An egg wash made by beating lightly 2
; large eggs with 1 tablespoon water
1½ cup Fine fresh bread crumbs
½ cup Finely chopped picked-over fresh
; cranberries
¾ cup Finely chopped Granny Smith apple tossed
; with 1 tablespoon lemon juice
1 tablespoon Honey
2 Scallions; chopped fine
3 tablespoons Golden raisins; chopped fine
2 Fresh jalapeno or serrano chilies; or to taste, seeded
; and minced (wear
; rubber gloves)
Vegetable oil for deep-frying the
; croquettes

Directions

FOR THE CROQUETTES

FOR THE SALSA

Make the croquettes:

In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes, stir in ¼ cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes. Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes. Remove the pan from the heat, stir in the turkey, the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls.

Dredge the balls in the additional ½ cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If serving the croquettes immediately, let them dry at room temperature for 1 hour.

Make the salsa while the croquettes are thawing or drying: In a small bowl combine well the cranberries, the apple, the honey, the scallions, the raisins, the chilies, and salt to taste and chill the salsa, covered, for 1 hour.

In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365F., in it fry the croquettes in batches for 1 to 1½ minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. Serve the croquettes with the salsa.

Makes about 24 croquettes.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes