Ingredients
3 cups shredded peeled potatoes1-1/2 cups finely chopped cooked turkey1/4 cup sliced green onions with tops2 tablespoons all-purpose flour1-1/2 teaspoons salt3 large eggs, lightly beatenCanola oilCranberry sauce, optional
Preparation
In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt. Stir in eggs until blended. Add the reserved potatoes; toss to coat.
Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/3 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Serve with cranberry sauce if desired.
