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Turkey Fritters

A delicious main course — make it with love! Turkey fritters with any side dish or sauce can easily stand in for a main meal, for grown-ups and little ones alike. Light and juicy, they're tasty and well balanced, easy to chew, and quick to cook. You don't have to cook the whole batch at once — keep the mixture in a container in the fridge and fry the fritters as needed over the next day.

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Turkey fritters
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 % 14 g
Fats 23 % 6 g
Carbohydrates 23 % 6 g
135 kcal
GI: 17 / 33 / 50
  • Cut the turkey fillet into the tiniest cubes you can. Put it in a deep bowl, add the sour cream, and stir. Season with salt, ground black pepper, and any other spices you like. Add one egg to the mixture and stir thoroughly. Add the flour, semolina, and finely chopped herbs. You won't really taste the herbs in the finished fritters, but they add a subtle note to the wonderfully delicate flavor. Dill is the traditional choice, but you can swap in another, like parsley. Cover and refrigerate for 1 hour. The meat needs this time to marinate a little and turn even juicier and more tender in the finished fritters. In that hour the semolina will swell, so the fritters shape easily and hold together during frying. Heat some vegetable oil in a skillet over medium heat. Spoon small mounds of the mixture into the pan and fry until golden, about 5 minutes. Then flip and do the same on the other side. As a safety measure, especially for kids, it's a good idea to steam the fritters a bit: cover them and let them cook on the lowest heat for 5–7 minutes. Transfer the fried turkey fritters to a paper towel to blot off the excess oil. In that time they'll cool slightly so children can eat them without the risk of a burn. Serve turkey fritters with any side dish you have on hand (mashed potatoes, pasta, or cooked grains are all great) or with a homemade sauce. They're best hot, right out of the pan, but they're still very tasty once they've cooled a little. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Frozen soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Turkey fillet - 84  kcal/100g

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