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chipotle turkey fritters + jalapeno cranberry sauce

A paleo, gluten free fritter recipe for Thanksgiving leftovers.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


  • 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 jalapeƱos
  • 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