Infuse your Thanksgiving leftovers: Mashed Potato Croquettes Fried in Cannabutter

The day after Thanksgiving is a spiritual time. Uncle Ken and his poorly-constructed political musings have left your house; Cousin Karen and her combined gluten/nut allergies have packed up her precisely marked Tupperware containers; and you’ve got a ton of leftover turkey, stuffing, gravy, and mashed potatoes filling your fridge.

It’s high time for a little relaxation. And what better way to ease into the weekend than with some cannabis-infused Thanksgiving leftovers?

Mashed Potato Croquettes Fried in Cannabutter

Ingredients

2 large egg yolks

2 cups leftover mashed potatoes

¼ cup finely chopped green onions

1 tablespoon all-purpose flour

½ cup finely-grated cheddar cheese

2 tablespoons cannabutter* (for frying)

4 large eggs

2 cups breadcrumbs

Vegetable oil

Directions

  1. Mix egg yolks, mashed potatoes, cheddar cheese, green onions, and flour in a medium mixing bowl.
  2. Roll into small 1 ½ inch balls, then if possible, chill in the fridge for 2 hours.
  3. Beat eggs in a bowl, and place breadcrumbs in another bowl.
  4. Heat vegetable oil and cannabutter in a medium pan to medium-high until oil and butter have combined well and are bubbling.
  5. Dip potato balls in egg, then roll in breadcrumbs until well covered.
  6. Fry in cannabutter and vegetable oil until golden brown, approx. 4 minutes. Rest on paper towels.

Serves 4

Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire.

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