’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

Ingredients
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