Thanksgiving is my favorite holiday, plain and simple. Nothing against all the other holidays, but Thanksgiving has the perfect combination of football, food, and family that just can’t be beat.
And did I mention the food?
I love everything that’s on the Thanksgiving table, from the turkey to the mashed potatoes to the green beans to the cranberries. But every year I can’t help but long for a surprise in the mix. Some dish that comes along and turns the whole dinner on it’s head (in a good way!)
That’s what inspired these croquettes, which combine some classic Thanksgiving flavors with some not-so-traditional ingredients. The inspiration also came from one of my favorite food bloggers, Nick Evans over at Macheesmo, who recently crafted a Kabocha squash risotto topped with pomegranate and sage. It’s a damn good risotto, but I wanted to make something that emphasized the traditional Thanksgiving flavors of squash and sage.
These croquettes definitely hit the mark. The squash, along with the sweet potato that provides enough hold for frying, shine through in every bite of croquette, perfectly seasoned with sage, onion and a hint of parmesan. The pomegranate is a great twist, each a burst of tart, sweet juice.
When I made this I let it chill for 15 minutes the in freezer to really solidify it in preparation for frying it. Although it retained its shape well, the first one I fried was still cool in the center when I pulled it from the pan. Leaving it for only ten minutes in a refrigerator will mean the croquettes aren’t as firm – making them a bit more finicky – but the end result is definitely worth it.
I think it’s going to be a new Thanksgiving tradition in the Rosemary Renaissance kitchen!
Rosemary Renaissance 