Holidays With Honey – Potato Zucchini Croquettes With Honey Mustard Dipping Sauce

potato zucchini croquettes

Few things are more satisfying than fried potato and zucchini.  An awesome holiday appetizer!

Yield:  20 to 24 pieces

Ingredients

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying

2 cups fresh or dry bread crumbs

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Directions

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into patties or a log shape.  If making a log, cut into 2-inch oval pieces. Dredge in the bread crumbs. Place on a plate until ready to cook.

In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the croquettes, a few at a time. Don’t crowd them. Fry until the bread crumb crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining croquettes. Serve warm.

Combine the mustard and honey and serve as a dipping sauce for the croquettes.

Best Thanksgiving Leftovers – Turkey Tetrazzini

“Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.” – Nicole Hollander

Ms. Hollander has obviously never tasted my Turkey Tetrazzini.  🙂

 Ingredients:

16 ounces mushrooms, sliced thin (about 4 cups)

5 tablespoons unsalted butter

1/4 cup flour (I like to use Wondra…)

1 cup heavy cream

2 cups chicken broth

1/4 cup dry white wine

1 tablespoon honey

16 ounces spaghetti (I use DeCecco)

3 cups coarsely chopped cooked turkey, including cooked giblets if desired

1 cup frozen English peas

2/3 cup freshly grated Parmesan

1/3 cup fine fresh bread crumbs

Directions:

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a pot of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, the honey, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.