No one will believe this treat was made with leftovers. Try serving them with bacon strips and fried bananas.
Servings: Makes about 20 fritters
Ingredients
2 cups cooked turkey meat 2 tablespoons butter ½ red pepper, chopped 1 onion, chopped Salt and pepper to taste 1 cup all-purpose flour 2 eggs, separated ½ cup milk 1 teaspoon baking powder ½ cup vegetable oil
Method
Fritters
Chop turkey meat finely. Heat butter in skillet on medium heat. Add peppers and onion and sauté until softened, about three minutes. Toss together with turkey meat. Season with lots of salt and pepper and reserve.
Whisk together flour, egg yolks, milk and baking powder. Stir in turkey-vegetable mixture. In a large bowl, beat egg whites until stiff. Fold gently into mixture.
Heat oil in skillet on medium-high heat until hot. Gently slide fritter batter by the heaping tablespoonful into the oil. Fry until golden on one side, about half a minute, turn and fry the second side. Remove and drain on paper towels. Repeat with remaining mixture. Serve with piquant sauce or chutney.
Piquant sauce
Combine one cup mayonnaise with two tablespoons dill pickles, one clove garlic, chopped, two tablespoons chopped parsley, two tablespoons chopped black olives, ¼ teaspoon hot-pepper sauce, two teaspoons lemon juice, salt and pepper to taste.
Lucy Waverman