- 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 the 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 the batter into small fritters and lower into the hot oil.
Continue turning the 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.
Bring the pineapple, sugar, ginger root, salt and chili to a boil. Reduce the heat to medium and simmer 20 minutes until the salsa begins to thicken.
Stir in the coconut and serve warm.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
440 calories; 9g total fat; 95mg cholesterol; 820mg sodium; 76g carbohydrates; 5g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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