Remove from heat and add to mixing bowl with flour, garlic salt, Cajun seasoning lemon pepper and eggs. Mix until fully combined and the ingredients are evenly distributed.
In a shallow bowl, whisk together panko and Parmesan cheese.
Use a standard size ice cream scoop to divide the mixture. Drop into crumbs and roll pressing crumbs onto each croquette.
Drizzle a non stick skillet or griddle with vegetable oil. Cook croquettes over medium-high heat in batches for 2-3 minutes per side or until golden. Add additional oil to the pan between batches. (Wipe out skillet between batches, when needed.) Remove to a platter and keep warm.
Serve immediately topped with sour cream and cranberry sauce.