Thanksgiving Leftovers - Part 2 - Croquette Anyone

image credit: http://edwinahart.wordpress.com/2010/11/01/184/

I love the images of friends and family in idyllic settings, so couldn't resist this one.  You may wonder what it has to do with Thanksgiving leftovers, and why I'm still sharing now that that we are closer to Christmas than Thanksgiving.  Well, above, you see a striking young Victorian woman readying for her turn at a match of croquet.  Here at my house, we are readying to make a batch of croquette - potato croquette that is.

image credit: foodnetwork.com

In our house fried food is a favorite this time of year.  As if we need more fat and calories to wash down our holiday meals with.  But, we are getting ready for Hanukkah and these little tasties are perfect practice for the latkes we will make.

Here's Paula Deen's recipe and instructions:

Potato Croquette
2 tablespoons milk
Salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Panko bread crumbs (or gluten free option see note below)
Veggie oil, enough to fill pan 1/2-inch

Directions

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.  Also, try adding a couple of minced garlic cloves, cilantro or cheddar cheese for a different twist.

Gluten Free Note: To make these gluten free, follow all the instructions above, but put the croquettes in the freezer for 30 minutes before you dredge and fry them.  This will keep them from falling apart in your pan. Use corn meal or gluten free "all purpose flour" instead of flour.