Truffled Turkey and Wild Mushroom Croquettes
Croquetas de Pavo y Setas Trufadas
These are classic turkey croquetas elevated to the realm of the sublime by the addition of wild mushrooms and truffle oil. Fried food just doesn't get any better. White and black truffle oils are sold at many gourmet markets; though they may seem expensive, they're actually quite a bargain, since a little goes a very long way. This is a terrific way to utilize Thanksgiving leftovers, but if you don't have roast turkey on hand, you can use good-quality sliced deli roast turkey instead.
• Olive oil
• 1/3 cup finely chopped onion
• 4 ounces mild-flavored wild mushrooms (such as porcini, oyster, or chanterelles), wiped clean with a damp paper towel and finely chopped
• 1 cup finely shredded cooked turkey or chicken
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour, plus more for breading the croquettes
• 11/2 cups whole milk
• Coarse salt (kosher or sea) and freshly ground black pepper
• 3 gratings of nutmeg
• 1/2 teaspoon white or black truffle oil, or more to taste
• 2 large eggs
• About 2 cups fine dry white bread crumbs
1. Heat 2 tablespoons of the olive oil in a small skillet over medium-low heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the mushrooms and cook over medium-high heat, stirring, until they have released and reabsorbed their liquid, 4 to 5 minutes. Add the turkey and stir for another minute or so, adding a little more olive oil if the skillet looks dry. Remove the skillet from the heat and set it aside.
2. Melt the butter in 2 more tablespoons of olive oil in a large skillet over medium-low heat. Add the flour and cook, stirring, until a smooth paste forms, about 1 minute. Increase the heat to medium-high and gradually add the milk, whisking constantly, until the mixture is completely smooth, about 1 minute. Add the turkey mixture and stir until the mixture is thick and begins to pull away from the side of the skillet, about 5 minutes. Season with the salt, pepper, nutmeg and truffle oil to taste. Scrape the croquette mixture into a well-oiled shallow bowl that is 6 to 7 inches in diameter and has straight sides. Place a sheet of plastic wrap directly on top of the croquette mixture and chill until firm, at least 3 hours. (The croquette mixture can be prepared up to a day ahead.)
3. Place some flour in a shallow bowl; beat the eggs in a second shallow bowl and place the bread crumbs in a third shallow bowl. Arrange the bowls in that order for easy breading. Wet your hands lightly, then break off a scant tablespoon of the croquette mixture. Lightly roll it in the flour, shaking off the excess, then roll it gently between your hands to form an oval. (Alternatively, you can invert the croquette mixture onto a cutting board and, using a floured knife, cut the croquettes into 1-inch cubes.) Dip the croquette in the beaten egg, then dip it generously in the bread crumbs. Transfer the croquette to a small baking sheet. Repeat with the remaining croquette mixture. Croquettes rolled in bread crumbs will keep in the refrigerator, covered, for at least a day; see the last paragraph in the box on page 65.
4. Set a small rack over a baking sheet and line it with a double thickness of paper towels. Pour olive oil to a depth of 1 inch in an 8-inch skillet and heat it over medium-high heat to 350°F; when hot, a croquette placed in the oil will sizzle on contact. Fry the croquettes 6 or 7 at a time, until deep golden on all sides, turning once and adjusting the heat so the oil doesn't burn. Using a slotted spoon, transfer the fried croquettes to the paper towels to drain. Once all the croquettes have been fried, serve them immediately. Makes about 3 dozen.
Source: Recipes © 2005 from The New Spanish Table by Anya von Bremzen. Featuring over 300 unique recipes, The New Spanish Table protrays the food and culture of Spain at its most vibrant. The perfect pairing for delicious Spanish wines! (Workman Publishing Co. Inc.)