Rose's Turkey Croquettes

INGREDIENTS  

• 4 cups cooked turkey breast, chopped fine
• 6 T. butter
• 8 T. flour
• 1 t. salt
• ½ t. pepper
• 2 cups milk
• 2 T. finely chopped onion
• 2 T. finely chopped parsley
• 2 eggs, beaten
• 4 T. water (approx. to dilute eggs)
• 3 cups Italian Panko bread crumbs

DIRECTIONS  

1. Melt butter; add flour, salt, pepper stirring smooth. Add milk; bring to a boil, stirring. Add parsley, onions and chopped turkey. Cool in refrigerator for a few hours.
2. When ready to cook, form into 3" oval croquettes; roll in bread crumbs, then in beaten eggs and back again in bread crumbs. If in forming croquettes, the mixture warms and they don't hold their shape, put mixture in refrigerator again. A good idea is to refrigerate the breaded croquettes on a platter until oil is ready for frying. Oil should be between low and medium and a drop of water put into oil should sizzle. The oil is then the correct temperature for frying. (Keep under medium.)
3. Fry a few croquettes at a time, about 4 to 5 minutes on one side or until golden brown. Very carefully, turn the croquettes with a fork or spatula and repeat on second side flattening them a little so you only have top and bottom to cook and no sides.
4. Place carefully on paper towels so oil absorbs on paper.
5. Server with left over gravy!

Recipe Author: Rose Scileppi 

Image: Sandersonfarms