Aunt Eleonora’s fritters
- 1h 45 min
- easy
Share
Ingredients
- 1 package of ground turkey meat
- 500 g potatoes
- 1 large leek
- 2-3 cloves of garlic
- 2 medium white onions
- 2 red onions
- 100 g of sun-dried tomatoes
- nutmeg - preferably whole (or ground)
- canola oil
- half a cup of milk
- dark soy sauce
- 200 g green string beans
Preparation
- Boil the beans in lightly salted water until the first signs of softening of the pods, then transfer them to ice water for a while so that they do not lose their color. After draining, fry in oil with finely chopped red onion and chopped white part of leek.
- Boil the peeled potatoes in salted water for about 15-17 minutes, drain and let them steam for 2 minutes in the pot.
- Add half a cup of milk and one chopped garlic clove, then crush everything until smooth and fluffy. You can add a little butter to the puree. We recommend sprinkling the potatoes with freshly grated nutmeg.
- Slice the green leek leaves on the bias and drop them into hot oil, stirring constantly. When the leaves soften reduce the heat and spray with dark soy sauce. The edges of the leaves will take on a golden color absorbing the sauce.
- Knead ground turkey meat with chopped onion and garlic clove. Add salt and pepper to taste, form small meatballs and fry in oil in a pan. Turn them every 2 minutes, being careful not to burn them. The garlic and onions will pass the aroma to the tender meat.
- The fritters are served with potato puree, leeks and beans. Sundried tomatoes in oil with herbs and capers can be served as a side dish.
