Turkey and Mashed Potato Fritters
- 15-18 fritters Servings
- 10 mins Prep Time
- 34 mins Total Time
Ingredients
- 1 ½ cups leftover diced, cooked Honeysuckle White® turkey
- 2 cups leftover mashed potatoes
- 1 cup freshly shredded parmesan cheese
- ¾ cup gluten-free AP flour, divided
- ¼ cup finely chopped scallions
- 1 egg, whisked
- Olive oil
- Chopped scallions, for serving
- Leftover gravy, for serving
-
Step 1
Make the fritter mixture. Add the mashed potatoes, turkey, cheese, ¼ cup flour and scallions to a medium bowl. Use a fork to mix to combine into a thick batter. Add the egg and mix again. -
Step 2
Next, place the remaining flour into a separate bowl. -
Step 3
Use an ice cream scoop or a spoon to form equal size rounds of the batter. Individually dip each round into the extra flour, then use your hands to form into 2-inch patties, about ½ inch in thickness. -
Step 4
Heat a large sauté pan over medium-high. Add a couple tablespoons of olive oil, then add the fritters, in 3-4 batches, and cook for 2-3 minutes per side. They should be brown and crisp. Remove them from the pan then place them on a paper towel or blotting sheet. -
Step 5
Top the fritters with scallions and serve with warm gravy.
Made with:
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