Thanksgiving Fritter
Not sure what to do with leftover turkey, mashed potatoes, and corn? How about chopping them up, forming a ball, battering, and then deep frying them?
Ingredients
- 3 cups Mashed Potatoes
- 1 cup Shredded Turkey
- 1 cup Seasoned Corn
- 1/4 cup Chopped Green Onion
Egg Wash
- 3 Eggs
- 3 tbsp Water
Seasoned Flour
- 2 cups Flour
- 2 tbsp Salt
- 1 tbsp Black Pepper
Breadcrumb Crust
- 2 cups Panko Bread Crumbs
Deep Frying Oil
- Peanut Oil for Frying
Instructions
- Fill a large pot halfway full with peanut oil and heat to 350 degrees.
- In a mixing bowl combine the potatoes, turkey, corn, and green onion. Use a 1oz or 2oz ice cream scoop to make similar sized portions then roll each portion into a ball as best as you can.
- Set up three dipping containers, one with the egg and water mixture, one with the flour, salt, and pepper, and one with the bread crumbs.
- Roll the portioned potato, turkey, and corn portions into the flour to coat.
- Dip the fritters into the egg wash being sure to coat entirely.
- Roll the fritters into the bread crumbs, coating evenly.
- Fry each fritter for 3-5 minutes, turning and rotating to get an even cook. Only do a small batch at a time.
- Do a test cook on one fritter to make sure the center is hot then adjust your cooking time.
- Remove and put on a plate lined with paper towel to catch the oil.