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Bombay Turkey Fritters




Source of Recipe


Empire Kosher


List of Ingredients




2 scallions, white and light green part only (reserve tops for soup stock for example)
1 pound ground turkey
dash cayenne pepper
dash salt
2 eggs, beaten
1 tablespoon freshly grated ginger (or 1 tsp. ground ginger)
1/4 tsp. ground cinnamon
teaspoon very finely chopped fresh green chilies
2 tablespoons potato starch
cottonseed oil or KP vegetable oil for frying

Recipe



Cut the scallion about 1" slices and then cut into thin strips lengthwise (fine julienne). Mix ground turkey with the seasonings, scallions and starch. Add the eggs and mix again. Do not over-mix. Cover and refrigerate for at least one hour, or overnight.

Preheat enough oil (about ") in a heavy skillet with high sides or in a wok Using two spoons, wet them first in cold water, then lift enough turkey mix in one spoon to make a ball. Slide the ball off into the hot oil with the second spoon. Make sure the oil is hot enough but not enough to burn (about 300 degrees). Turn the balls after 2 minutes, cook another 2 to 3 minutes on the second side, or until brown on the outside and done on the inside. Check one for timing the rest of them! Serve hot with plenty of cool green salad. If serving to children, you may want to omit the chili pepper and substitute a little regular green pepper.