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Calypso Turkey Fritters w Tropical Salsa




Source of Recipe


Chef Wolfgang Hanus of West Palm Beach, FL.


List of Ingredients




4 Large eggs lightly whipped
1/2 Cup buttermilk
4-1/2 Cups all purpose flour
1/2 Cup Asiago cheese grated
2/3 Cup ginger ale
4 Teaspoons baking powder
1 Pound BONELESS TURKEY THIGHS diced small
1/2 Cup canned red kidney beans rinsed and well drained
1/3 Cup red onions minced
2 Tablespoons fresh cilantro chopped
To Taste salt and cayenne pepper
As needed vegetable oil
Tropical Salsa
2 Quarts fresh pineapple crushed
1/2 Cup light brown sugar
4 Ounces ginger root peeled and grated
2 Teaspoons sea salt
2 Teaspoons crushed red chili
1 Cup shredded coconut


Recipe



Turkey Fritters

Mix together the eggs, buttermilk, flour, ginger ale and baking powder. Fold in diced turkey, beans, onions, cilantro, salt and cayenne pepper to taste. Chill for several hours.
Heat vegetable oil to 350 degrees F. Using a #10 scoop, from batter into small fritters and lower into hot oil.
Continue turning fritters until they are golden brown and float to the surface. When frying multiple batches, allow the oil temperature to return to 350 degrees F.
Spoon salsa on each appetizer plate and top with fritters.
Tropical Salsa

Bring pineapple, sugar, ginger root, salt and chili to a boil. Reduce heat to medium and simmer 20 minutes until salsa begins to thicken.
Stir in coconut and serve warm.

Serves 12.