Cranberry Croquettes Or Fritters Recipes

TURKEY CROQUETTES WITH CRANBERRY SALSA

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in turkey, sweet potato, salt, pepper and cayenne. Refrigerate, covered, 2 hours or until firm., Meanwhile, in a small bowl, toss apple with lemon juice. Stir in remaining salsa ingredients. Refrigerate, covered, at least 1 hour., For croquettes, in a shallow bowl, beat eggs and water. Place flour and bread crumbs in separate shallow bowls. Shape turkey mixture into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg mixture, then in crumbs, patting to help coating adhere., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry croquettes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with cranberry salsa.

TOFU CROQUETTES WITH CRANBERRY SAUCE

Steps:

• To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper.
• Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them.
• Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.
• For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens.
• Serve the tofu croquettes with the cranberry sauce alongside.

CRANBERRY CROQUETTES (OR FRITTERS)

Steps:

• Mix all dry ingrediants.
• beat egg and milk well.
• Add to dry mix.
• Add berries and lemon juice.
• Drop by spoonfulls into1/2 inch hot oil, flatten and fry until crispy on both sides.
• Drain on paper towels sprinle with powdered sugar.
• Serve with warm syrup from cooking the berries.

PENNSYLVANIA DUTCH CORN FRITTER RECIPE

Steps:

• Mix corn, seasonings, and wet ingredients.
• Add dry ingredients and mix well.
• Heat a thin layer of oil in a skillet over medium/high heat.
• Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
• Fry for about 2 minutes on each side, or until golden.
• Place onto paper towels to drain any excess oil. Serve immediately.
• Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.