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Calypso Turkey Fritters with Tropical Salsa

Source: National Turkey Federation
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  12 servings
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
Mix together the eggs, buttermilk, flour, cheese, ginger ale and baking powder. Fold in diced turkey, beans, onions, cilantro, salt and cayenne pepper to taste. Cover and chill for several hours.

Heat vegetable oil to 350 degrees F. Using a #10 scoop, form 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 (instructions below) 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.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 440
Fat. Total: 9g
Fiber: 5g
Carbohydrates, Total: 76g
Sodium: 820mg
% Cal. from Fat: 18%
Cholesterol: 95mg
Protein: 16g
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