My husband took one bite and said “that’s it” making this recipe blog-worthy. These croquettes are crunchy on the outside and creamy on the inside. Frying at a high temperature for just a few minutes seals the croquettes and allows just a minimal amount of oil into the crust.
4 T butter or canola oil
1/2 cup flour
1 cup almond milk (unsweetened and unflavored)
1 cup chicken broth
2 t lemon juice
2 T chopped parsley
1/2 t celery salt or plain salt
1 T sriracha
dash paprika, nutmeg and black pepper
4 cups finely chopped cooked turkey
1/2 onion finely chopped
1 1/2 cups bread crumbs (panko works well but you can use whatever you have on hand)
2 eggs mixed with 1/4 cup water (or 1/2 cup egg beaters mixed with 1/4 cup water)
all purpose flour for dredging (about 1/2-3/4 cup)
canola oil for frying (about 2-4 cups)
In a saucepan melt butter (or heat oil), then add flour and cook a minute or 2. Add milk and broth and stir as sauce thickens and bubbles. Add lemon juice, parsley, salt, sriracha, nutmeg, pepper and paprika. Remove from heat.
Combine chopped turkey, onion and salt in a large bowl. Refrigerate about 1 hour to chill mixture thoroughly.
Heat about 2 inches of neutral oil (I recommend canola) in a deep fat fryer or deep pot until very hot.
Divide turkey mixture into 10-12 balls. Roll each ball into bread crumbs, shape into cone shape and dip into egg mixture, then flour, then bread crumbs again.
Use basket or slotted spoon to carefully submerge the croquettes into the oil. Fry the cones 3-5 minutes, remove carefully from hot oil, drain and serve.