Faced with leftovers, chef Todd Pulsinelli of Restaurant August in New Orleans fires up the FryDaddy. “You can pretty much always pack nearly anything into a ball, bread it, and deep-fry it for an appetizer or a snack,” he says. The day after Thanksgiving is no exception. When Pulsinelli serves these crisp turkey-and-dressing croquettes at home, he completes the fridge cleanout with a ramekin... Read more on GardenAndGun.com
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