Turkey Fritters

Cut the turkey fillet into the smallest cube. Put it in a deep bowl, add sour cream, mix. Add salt, ground black pepper and other spices, if there are special taste preferences. To the resulting minced meat, add one egg and mix everything thoroughly.

Add flour, semolina and finely chopped greens. It will not be too felt in the finished pancakes, but it will give a slight shade to the amazing delicate taste. Traditionally, dill is used, but you can replace it with any other, for example, parsley. Close the lid and leave in the refrigerator for 1 hour. This time is necessary for the meat to marinate a little and get even more juicy and tender in ready-made cutlets. In an hour, the semolina will swell, the pancakes will be easily formed and will not lose their shape when frying.

In a frying pan, heat the vegetable oil over medium heat. Spoon a small amount of minced meat into the pan, fry until golden brown (about 5 minutes). Then we turn it over and carry out the same procedure on the other side. As a safety measure, especially in baby food, it would not be superfluous to put out pancakes a little. To do this, close them with a lid and leave them to languish at a minimum heating level for 5-7 minutes.

Toasted turkey fritters are spread on a paper towel to remove excess oil after frying. During this time, they will just cool down a little and children can eat them without the risk of getting burned.

We serve turkey fritters in combination with any available side dish (mashed potatoes, pasta, cereal porridge are perfect) or supplement with homemade sauce. They are best immediately after cooking, in hot form, but also slightly cooled down, they still remain very tasty.

Bon appetit!