Turkey Potato Pancakes

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Ingredients:

  • 3 cups shredded peeled potatoes
  • 1 1/2 cups finely chopped cooked turkey
  • 1/4 cup sliced green onions with tops
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 eggs, lightly beaten
  • Canola oil
  • Cranberry sauce, optional

Directions:

  1. In a sieve or colander, drain the potato, squeezing to remove excess liquid.
  2. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt.
  3. Stir in eggs until blended.
  4. Add the reserved potatoes; toss to coat.
  5. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat.
  6. Drop batter by 1/3 cupfuls into oil.
  7. Fry in batches until golden brown on both sides, using remaining oil as needed.
  8. Drain on paper towels.
  9. Serve with cranberry sauce if desired.

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