Best Turkey Fritters Recipes

TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS

Steps:

• Chili:
• Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
• Cheesy Corn Fritters:
• Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.*
• *Note: Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.

MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE

Steps:

• In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.
• Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture.
• In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.
• Meanwhile mix together the ingredients for the yogurt sauce.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.

TURKEY HERB SOUP WITH CORN STUFFING FRITTERS

Steps:

• In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
• For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
• PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
• BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.

TURKEY FRITTERS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the turkey, pickled jalapeno, pickled jalapeno juice, fresh jalapeno, pasilla, potato, cilantro and salt in a mixing bowl and fold together. Add the beaten egg and evenly mix into the fritter mixture. Evenly sprinkle the flour over and combine to mix in.
• Form into 4 patties.
• Heat the olive oil in an ovenproof frying pan over medium-high heat and place the fritters in the pan. Cook until golden brown, 3 to 4 minutes, and then flip. Place the frying pan with the fritters in the oven to finish, 4 to 5 minutes.
• Serve with Chipotle Mayonnaise.
• Combine the mayonnaise, cilantro, chipotle, salt and lime zest and juice in a food processor and mix for 2 minutes. Let stand for 20 minutes. Serve.