Ground Turkey Fritters
These turkey fritters based on a traditional Parsi recipe are excellent as appetizers or snacks.
1hr 25 min
70 min (1 hour inactive)
1 lb ground turkey (or ground chicken/lamb)
2 green scallions
1/2 tsp fresh, hot green chili, finely minced
1/4 tsp red chili powder
1/8 tsp turmeric powder
1/2 tsp salt
Freshly ground black pepper according to taste
2 tbsp plain white flour
2 eggs, beaten
Canola oil for deep frying
Rinse and cut off the green and white parts of the scallions saving the middle sections. Cut the middle sections lengthwise and mince them finely.
Place the ground turkey in a large bowl. Mix in the chili powder, turmeric, salt, black pepper, green chili, scallions, flour and combine well.
Pour the beaten eggs into the bowl and mix to combine.
Cover bowl with plastic wrap and leave in the fridge for at least 1 hour or longer. (Can be left overnight in the fridge)
Pour enough oil in a wok to come up to about 2 inches in depth. Heat oil over a low flame.
Remove turkey mixture from the fridge. Use two large spoons to make the fritters by lifting a scoop of about 1 inch diameter with one spoon and releasing it into the oil with the other. spoon.
Make as many fritters as will fit in the wok in a single layer and increase the heat to medium high. Stir and cook them for about 5 minutes until golden brown on the outside and done inside.
Remove fried fritters from the wok with a slotted spoon. Set aside on paper towels to drain the oil. Fry the next batch of fritters until they are all cooked. Serve hot with chutney or dip of your choice.
Adapted from a Madhur Jaffrey recipe.