© 2024 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
3 lbs TURKEY THIGHS
2-1/2 tsp Brazilian Spice Blend
2 c cooked black eyed peas
1 Medium onion, chopped
2 Cloves garlic, crushed
1 tsp fresh ginger, peeled and finely chopped
1/4 tsp minced hot red chilies
1 c chickpea flour
1/4 tsp each kosher salt and black pepper
1/2 c corn kernels
As needed vegetable oil for deep-frying
1 c prepared barbecue sauce
1 c apple juice
1 tsp Brazilian Spice Blend
Season turkey thighs with Brazilian spice.
Roast in a preheated 400 degree F oven for 40 minutes or until tender and internal temperature reaches 170-175 degrees F.
Allow to cool slightly and shred turkey thighs.
Place peas in food processor with onion, crushed garlic, fresh ginger and minced hot red chilies. Process until light and fluffy.
Beat in chickpea flour and salt and pepper to taste.
Fold in corn and fresh cilantro.
Let rest for 15-20 minutes.
Using a spoon, shape the mixture into small ovals.
Deep-fry in vegetable oil heated to 350 degrees F. Fry for 2-3 minutes, turning to cook them evenly.
Drain on paper towels.
Mix barbecue sauce with apple juice and Brazilian spice.
Place fritters on 10-inch warm dinner plates. Spoon some of the Brazilian barbecue sauce over fritters.
Arrange shredded turkey thighs on top. Spoon remaining sauce over the turkey.
Serve with a fresh garden salad.