for those of you lured here by the promise of christopher walken cooking videos, look no further. the rest of us will be down here, gettin’ serious…
leftover turkey from thanksgiving? sure, we all have it. leftover nonsense that you wouldn’t reheat and eat if you were tom hanks on a desert island? yep. the stuff is looking a bit wonky now. i mean, it’s sunday. TG was 3 days ago. most of you chumps will pull that crusty fowl out of the fridge at 3am and slap it on some bread with a bit of mayo and choke it down. no need to harsh your L-tryptophan buzz, yo. too soon for turkey jokes? it’s never too soon for turkey.
I used to work for a company that was affiliated with howard johnson hotels. Hojo’s had a line of frozen foods as well as their road-side eateries. somehow, along the way, the company i worked for absorbed the recipe for hojo’s chicken croquettes – a truly ubiquitous crowd pleaser. and guess what peeps? all that leftover TG nonsense taking up room in the fridge can easily be made into this tasty, toasty, christopher walken approved dish.
first, get all the crap your inlaws/mom/neighbors gave you to take home. every little doggy bag and tupperware, get ’em out on the counter! this is a potato-based dish, so if you have no potatoes, stop reading. chumps.
take your mashed (preferably) potato and crack an egg in a mixing bowl. combine. add: corn, green beans, sweet potato, creamed onions, carrots, etc, etc, etc. whatever you have left from the great feast, toss it in the bowl. mix thoroughly. hands and whatnot…get dirty. now, take your turkey ( i like the dark meat best…) and chop and add to the mix. start to form small cylinders in about 5oz portions. once combined, pour panko breadcrumbs onto a plate and roll the cylinders in the crumb. for that retro hojo feel, shape the cylinders into a conical form.
now, we fry…
heat some canola to 350. 325 will make your croquettes soggy and 375 will burn the eff outta them. invest in a decent kitchen probe people – c’mon! once up to temp, carefully lower your mini pyramids into the oil. fry for about 7 minutes. roll them around to ensure that all sides are browned. NB: the more croquettes you fry at the same time, the more you reduce the temp of the oil overall. only fry 2-4 at a time, tops. once crisp and golden brown, remove and let sit on paper for a few minutes.
christopher walken would be proud.