Delicious croquettes made with mashed potatoes, caramelized onions, smoked turkey, and roasted red bell peppers, coated in panko for a crispy finish.
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In a large bowl, combine the mashed potatoes, caramelized onions, diced smoked turkey, and roasted red bell peppers. Mix well until all ingredients are evenly distributed.
Shape the mixture into small balls or patties.
Set up a coating station with separate bowls for flour, beaten eggs, and panko.
Season the flour with smoked paprika, salt, and pepper.
Dredge each croquette in flour, dip in beaten eggs, and coat with panko.
Heat oil in a frying pan over medium heat.
Fry the croquettes until golden brown on all sides.
Remove from the pan and drain on paper towels.
Serve them with the dip of your choice.
Ensure the mashed potatoes are smooth and free of lumps for a better texture.
Use a spoon to help shape the croquettes evenly.
For extra flavor, add a pinch of cayenne pepper to the flour.
Can I use fresh turkey instead of smoked turkey?
Yes, you can use fresh turkey, but the smoked turkey adds a unique flavor to the croquettes.
How can I make the croquettes gluten-free?
Use gluten-free flour and gluten-free breadcrumbs instead of panko.
Can I bake the croquettes instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20 minutes or until golden brown.
How do I store leftover croquettes?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze the croquettes?
Yes, you can freeze them before frying. Thaw before cooking.
