Food & Drink

Fig's Turkey and Prosciutto Croquette Recipe

Leftovers Go Gourmet

fig's turkey prosciutto croquettes!

’Twas the day after Thanksgiving, and all through the abode, family members were sluggish, lazy, and slowed.

Pep them up with a feast of leftover turkey and prosciutto croquettes, courtesy of chef Ray Garcia of Fig in Santa Monica. Sooner or later, everyone will be having a ball.

Turkey and Prosciutto Croquettes
Makes approximately twenty

1 c. butter
6 c. flour
8 c. milk
1 lb. boiled or roasted turkey, diced
2 oz. prosciutto, chopped
2 tbsp. parsley, chopped
6 eggs
5 c. panko
3 32-oz. bottles canola oil
Salt and pepper to taste

1. In a medium saucepan, melt butter over medium-low heat. Add 1 c. flour. Continue to cook, stirring frequently, until mixture is light golden brown.

2. Pour in milk. Whisk to avoid clumping. Cook for about 15 minutes or until mixture thickens to a pudding-like consistency.

3. Stir in turkey, prosciutto, and parsley. Season with salt and pepper as desired.

4. Pour mixture into a large bowl, cover, and let cool in the refrigerator 2 to 3 hours.

5. When mixture is ready (it should be cold and firm), whisk eggs in a separate bowl.

6. Pour remaining flour and panko into two other bowls. Season each with salt and pepper.

7. Scoop mixture and roll into twenty 1-oz. balls.

8. Dip each ball in flour, then egg, then panko.

9. Pour canola oil into a 6-qt. pot. Heat over medium flame until oil reaches 375° (use a candy/frying thermometer to test).

10. Place croquettes in oil in batches of five.

11. Fry until golden brown on the outside, about 4 minutes.

12. Carefully remove and drain on a plate lined with a paper towel.

13. While hot, season with salt and serve.

Fig, 101 Wilshire Boulevard, at Ocean Avenue, Santa Monica (310-319-3111 or figsantamonica.com).

Photo: Courtesy of Fig

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101 Wilshire Blvd
@ Ocean Ave
Santa Monica, CA 90401