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Leftover Turkey Potpie Fritters

COOK TIME
15 mins
PREP TIME
15 mins
RATE THIS RECIPE
(4)
Moriah Brooke
COOK TIME
15 mins
PREP TIME
15 mins
RATE THIS RECIPE
(4)

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 cups cooked mixed vegetables (corn, green beans, carrots, mushroom, celery, onions, bell pepper, etc.)
  • 2 sprigs rosemary, chopped (about 2 tablespoons)
  • 4 sprigs thyme, chopped (about 1 tablespoon)
  • 6 sage leaves, chopped (about 1 tablespoon)
  • 3 large garlic cloves, chopped (about 1 tablespoon)
  • kosher salt and ground black pepper
  • 2 cups cooked turkey or chicken, chopped
  • 2 eggs
  • cups panko breadcrumbs
  • vegetable oil, for frying
  • Maldon salt, for serving
  • gravy, for serving
  • Chef notes

    When there's turkey leftover, forget the sandwich. Instead, make these wonderfully satisfying fritters. Each savory bite of creamy gravy, plump peas, veggies and meat tastes like a potpie. When fried in oil, the texture becomes crispy on the outside and warm and tender on the inside.

    Preparation

    1.

    In a large pan over medium heat, add butter and olive oil.

    2.

    Add in the mixed vegetables, rosemary, thyme, sage and garlic. Season with salt and pepper, and cook for 5 to 8 minutes or until the vegetables are tender.

    3.

    In a large mixing bowl, mix the cooked vegetables and chopped turkey or chicken. Allow the mixture to cool off for about 5 minutes.

    4.

    Once the vegetables have cooled down, add in the eggs and breadcrumbs. Mix until it's all well-combined. Scoop the mixture using a 1/3-measuring cup or a medium-sized scoop and, using your hands, form the balls.

    5.

    Place the fritters onto a baking sheet or plate and place them into the fridge to set for 2 hours or overnight.

    6.

    When you’re ready to cook the fritters, fill a small pot halfway up with vegetable oil. Place the pot over medium heat and bring the heat up to between 350 and 375 F (use a candy thermometer).

    7.

    Carefully lower in the fritters and fry for 2 to 4 minutes, or until golden-brown. Once finished frying, place the fritters onto a wire rack to drain any excess grease. Sprinkle Maldon salt on top and serve immediately with gravy.