© 2023 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 Large eggs, lightly whipped
1/2 c buttermilk
4-1/2 c all purpose flour
1/2 c Asiago cheese, grated
2/3 c ginger ale
4 tsp baking powder
1 lb BONELESS TURKEY THIGHS, diced small
1/2 c canned red kidney beans, rinsed and well drained
1/3 c red onions, minced
2 tbsp fresh cilantro, chopped
Salt and cayenne pepper To Taste
Vegetable oil As needed
2 qt fresh pineapple, crushed
1/2 c light brown sugar
4 oz ginger root, peeled and grated
1 tsp sea salt
2 tsp crushed red chili
1 c shredded coconut
TURKEY FRITTERS
Mix together the eggs, buttermilk, flour, cheese, ginger ale and baking powder. Fold in diced turkey, beans, onions, cilantro, salt and cayenne pepper to taste. Cover and chill for several hours.
Heat vegetable oil to 350 degrees F. Using a #10 scoop, form batter into small fritters and lower into hot oil.
Continue turning fritters until they are golden brown and float to the surface. When frying multiple batches, allow the oil temperature to return to 350 degrees F.
Spoon salsa on each appetizer plate and top with fritters.
TROPICAL SALSA
Bring pineapple, sugar, ginger root, salt and chili to a boil. Reduce heat to medium and simmer 20 minutes until salsa begins to thicken.
Stir in coconut and serve warm.
440 Total Calories
80 Calories from Fat
9 g Total Fat
14 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
95 g Cholesterol
32 % Daily Cholesterol
628 mg Sodium
27 % Daily Sodium
76 g Total Carbohydrates
25 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
33 g Sugars
16 g Protein
8 % Daily Protein
25 % Daily Vitamin C
15 % Daily Calcium
40 % Daily Iron