Turkey Fritters or Cakes

Lots of home cooks wonder what to do with leftover turkey. I roast a turkey on holidays for tradition sake, but mostly I do it for the leftovers.  We look forward to sandwiches with cranberry sauce, mayo and lettuce even as we start Christmas dinner. 

We also look forward to this, and have our preferred dips.  Sweet Thai Chili sauce, ranch,  or asian sesame for example.

You could also use cooked chicken, of course. 

You don’t have to wait until you have leftovers either!

A crisp white would go with this and almost any sauce.  So would a Pinot Noir, and I had a Sparkling Shiraz from Australia that went well.  Likewise, Sparkling cranberry juice or apple juice with a bit of soda.

They are easy to make, don’t worry too much about the frying.  I just add as much oil as I need so the fritters don’t touch the bottom of the pot right away.  This can be made more possible by lowering them slowly into the oil.

Letting the fritters touch the oil before letting them go as well so they don’t drop right to the bottom.

Deep frying will actually provide you with less fat than pan frying will because the uniform heat from all sides means less time sitting in the oil trying to brown all of the sides.

Provided that oil is at the right temperature. 350°F (180°C)- 375°F (190°C)

At the proper temperature the food does not soak up the oil unless it is sitting in it and it is not hot enough.

This is shallow frying because I don’t like to waste too much oil. This can be reused to fry again, but not too many times.  It can certainly be sieved and used up for cooking stir frys, etc.

I also have a similar wheat free Tofu Patty recipe that can be made vegan by swapping with an egg substitute or flax “egg” which is great as an entree or party snacks.

Refined oils have impurities removed so it has a higher smoke point, and if you are going to use oil for cooking you do not want it to smoke. 

Coconut oil is also less likely to go rancid quickly.  

I tend to go for what may be more fresh.

Many people use canola oil,  Most food service places use canola oil.

Heat does cause oxidation in oil, but not after just a couple of uses, certainly not after one and do not let it reach the smoking point.

Many people who can, use peanut oil.

It depends mostly what your health concerns are.

What to do with turkey leftovers?

How to Make Turkey Fritter Cakes

3. Stir in the flour and baking powder.  Gradually mix in the milk.

6. Using two spoons, carefully lower tablespoonfuls of batter into the oil.  Try to let the batter touch the oil and sizzle a bit before it slides off the spoon, it will sink less.

7. Drain on paper towels.  

Serve with ranch, sweet spicy thai sauce or buffalo wing sauce or any sauce.