Combine the turkey, mashed potatoes, parsley, and black pepper.
In a saucepan over medium heat, melt butter. Add green onions
and garlic and cook, stirring, for 1 minute. Add the flour and stir
until well blended. Stir in chicken broth and milk. continue
cooking, stirring, for 2 minutes. Add salt, to taste. Combine with
the turkey mixture, blending well. Cover and refrigerate until
thoroughly chilled, about 1 to 2 hours.
Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1
tablespoon of water. Put the crushed potato chips in another
Shape croquette mixture into 1 1/2-inch balls. Roll gently in
the flour to coat, then in the egg until coated. Coat with potato
chips. Place on a waxed paper or foil-lined cookie sheet.
Repeat with remaining turkey mixture and chips. Let the croquettes
stand for about 30 to 45 minutes to dry a bit.
Heat oil to about 360°. Fry the croquettes in small batches for
about 1 1/2 to 2 minutes, depending on size, or until golden brown.
Drain on paper towels. Serve with hot turkey gravy and cranberry
sauce as part of a post-holiday meal or as appetizers for
Makes about 16 to 18 1 1/2-inch croquettes.