Leftover Turkey Fritters
Ingredients
1 cup
mashed potatoes
1 cup
prepared stuffing or dressing
2 cups
shredded leftover roasted turkey
3 cloves
garlic, finely minced
½ cup
finely chopped onion
1
egg, beaten
¾ oz.
fresh Italian parsley, stems discarded, finely chopped
¼ tsp.
cayenne pepper
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
¼ cup (approx.)
flour
- canola oil, for frying
- leftover cranberry sauce, cranberry relish or gravy, for serving
Directions
In a large mixing bowl, combine first 10 ingredients through ground peppercorns; mix until well blended. Add enough flour so that the mixture isn't too sticky. Shape into 8 evenly sized patties about 1/2" thick; chill on a baking sheet 30 min. Heat approximately 1 tbsp. oil in a medium nonstick skillet until shimmering but not smoking. Cook 1/2 of the fritters until golden-brown on first side (about 4 min.). Add additional oil and flip cakes; cook until golden-brown on second side (another 4 min.). Repeat with remaining cakes. Serve warm with cranberry sauce.
