Ahhh, Thanksgiving hasn’t even arrived yet and here I am posting my second “leftover” recipe. Because hello, what’s better than turning all of that delicious food into MORE deliciousness? In case you missed it, hop over to my Twice Baked Thanksgiving Sweet Potato recipe as well.
You know what I love most about this fritter recipe? Not just that it’s a fritter (what’s not to love about fritters? I mean, really) but that it takes those traditional Thanksgiving dishes and flavors and puts a non-traditional spin on them. I’m pretty sure granny would be cringing at the thought of chipotles and jalapeños at her table. But for leftovers? Game on!
This recipe is also easy to prepare. I’m sure after all of the cooking you’ve done for Thanksgiving the thought of making MORE can be daunting. But the hardest part is already done. Turkey? Check! Mashed potatoes? Check! Cranberry sauce? Check again! In fact, try make sure to try out my Orange + Honey Cranberry Sauce while you’re at it. If you can mix and fry, you’re gold.
Feel free to add additional chipotles and jalapeños to the recipe as well. Depending on how spicy you like things, the sky is the limit. I had to keep mine fairly mild because I wanted the kids to eat it as well. I’ve got to say, while I love things spicy I don’t love it more than making a separate batch for C + T so mild it is. I tell ya, these kiddos really kill my spice game up in here. Woooomp, womp.
Enjoy and let me know what you think of it below!
chipotle turkey fritters + jalapeno cranberry sauce
Yield 4 -6
A paleo, gluten free fritter recipe for Thanksgiving leftovers.
- 3 C. mashed potatoes (sweet or white)
- 2 C. chopped turkey
- 1/4 C. adobo sauce (chop additional chipotle for more heat)
- 1 tsp. smoked paprika
- 1 small onion finely chopped
- 1/4 C. chopped cilantro + more for garnish
- 1 egg
- 1 TBSP arrowroot powder
- 2 C. cranberry sauce
- 1 tsp. red pepper flakes
- 2 tsp. chopped jalapeños
- Ghee or olive oil
- Salt to taste
- In a pan add 1 tsp of ghee or olive oil and heat on medium
- Once hot, add chopped onions and cook until tendered lightly browned
- In a large bowl, combine mashed potatoes, adobo sauce, chopped turkey, smoked paprika, onion, egg and arrowroot powder
- Combine thoroughly
- In a cast iron skillet, heat 4 TBSP of ghee or olive oil
- Form mashed potatoes into fritters roughly 2 inches in diameter
- Gently press in sides to firm up fritters
- Once oil is hot add fritter and let cook roughly 3 minutes on each side, the side should be crispy and lightly browned. Allow more time to cook if necessary and flip
- Do this with the remainder of the potato mix
- For cranberry sauce add the red peppers and cilantro and stir to combine
- Serve 1 TBSP of cranberry sauce on top of each fritter