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Turkey and Corn Fritters with Mild Green Chilies

Turkey and Corn Fritters

More Chronicle recipes Shown on ABC's NH Chronicle Nov 25,2005

I actually think of these as more of a pancake. Most recipes have you deep fry corn fritters. I prefer to cook them the same way as breakfast pancakes. Again these are pancakes/fritters to my taste. Alter them to your taste.

Ingredients

  • 1 c cornmeal - I buy ordinary Quaker Oatmeal yellow cornmeal
  • ½ c flour
  • 1 tbsp baking powder
  • 1 c finely chopped cooked white turkey meat
  • salt and pepper to taste
  • 3/4 cup milk more if needed - 1% is fine
  • 2 extra large or 3 large eggs
  • 2 tsp of chopped mild green chilis from a can - more if you like
  • 11 oz can of Green Giant sweet corn, drained or frozen, cooked
  • 2 tbsp sliced green onions
  • 2 tbsp chopped fresh parsley or cilantro if you prefer

Method

1. Combine cornmeal, flour, baking powder, salt and pepper, green onions and parsley.

2. Beat milk and egg together enough to break up egg, then pour into dry ingredients to make a smooth batter.

3. Stir in turkey, corn and chilis. Batter will be thick. Cook one small test pancake for both texture and to see if you want to add more milk, seasonings or chilis. Thick batter will produce thicker pancakes but also slightly dryer pancakes. Again adjust to your own personal taste. But make sure to add milk only tablespoon at a time otherwise you'll end up with pancakes running off the griddle.

4. Heat non stick skillet over medium heat, grease if necessary. I normally make 1/3 c pancakes. For Chronicle I made tiny 3 inch pancakes in a 'silver dollar pancake' pan which has recesses for the pancakes so they form a perfect circle and puff up more.

5. Cook pancakes gently until holes are showing on the top but not completely dry. Flip and cook second side for short period of time. It's really no different than making breakfast pancakes. You could even add some cranberry sauce instead of chilis.

Notes

Serve as lunch or supper with this Mexican salad


PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.
© 2000-2005 Royal Temptations


Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
 
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