Turkey Croquettes with Roasted Garlic Aioli

Culinary Setting
Meal Type
1 HR
Cooked Turkey


For croquettes

2 lbs baking potatoes, peeled and cut into large dice

3 eggs, separated

1/4 lb serrano ham or prosciutto, medium dice

1/2 lb roasted turkey, shredded

2 tbsp butter, melted

1/4 c manchego cheese, grated

Several gratings of nutmeg

Salt and pepper, to taste

Oil for frying

1 c all purpose flour

3 eggs, well beaten

1 c panko breadcrumbs

For roasted garlic

1 head garlic

1 tsp extra virgin olive oil

For the aioli

4 cloves roasted garlic

1 egg yolk

1 tbsp Dijon mustard

2 tbsp sherry vinegar

3/4 c grapeseed oil

1/4 c extra virgin olive oil

Salt and pepper, to taste


For the croquettes:

Place the potatoes in a pot of water with a large pinch of salt.

Bring to a boil and reduce the heat to a simmer. Cook until they are knife tender. Drain well.

While the potatoes are still warm, pass them through a food mill into a large mixing bowl.

Stir into the potatoes the egg yolks, Serrano ham, shredded turkey, butter, manchego, nutmeg, and salt and pepper to taste.

Heat the oil in a shallow heavy pot until it reaches 365 F.

With wet hands, form the croquette mixture into golf ball-size balls.

In three separate bowls, place the flour, eggs and breadcrumbs. Dredge each ball through each of the bowls, starting with the flour, then the eggs, followed by the breadcrumbs.

Place the breaded croquettes on a parchment-lined sheet tray. Fry the croquettes, in batches, until golden brown, 3 to 4 minutes.

Remove with a slotted spoon and place on a paper towel-lined plate. Serve note with Garlic Aioli. (recipe follows)

Preheat the oven to 325 F. To prepare the roasted garlic, cut about 1/2 inch off the top of the head of garlic to expose the cloves. Do not separate the cloves.

Place on a sheet of foil and drizzle with 1 teaspoon of olive oil.

Seal the head up in the foil, and roast until the cloves are soft and caramel color, 45 minutes to 1 hour. Allow to cool.

To prepare the aioli, combine four of the roasted garlic cloves, egg yolk, mustard and sherry vinegar in the bowl of the food processor and pulse several times to mix.

Start the machine and add the oils in a very slow, thin stream. In making the aioli by hand, add the oil in a thin stream while whisking vigorously. Before all oil is added, periodically stop the machine to check the consistency to be sure it is not too thick. Season with salt and pepper to taste.