Cornbread dressing croquettes

Cornbread dressing croquettes on a bed of quick pickled fennel and red onions Since I used *dashi *instead of turkey or chicken stock to make the cornbread dressing, it seemed a shame to not do something a bit different and unexpected with the Thanksgiving leftovers. I formed the croquettes to the size of large hushpuppies, dusted each one with flour, dunked them in a salted egg wash and finished them with panko crumbs before gently sliding each into a sauce pan half filled with refined (salad grade, i.e. not extra virgen) olive oil heated to 350 degrees F. They came out in batches... more »