Ingredients
Scale
- For the Filling
- 2 tablespoonsvegetable oil
- ½ cupfinely chopped onion
- 12 ouncescooked turkey breast, finely chopped
- 2cloves garlic, minced
- 4 ouncescream cheese, softened
- ⅔ cupshredded Swiss cheese
- 1can (14 ounces) sauerkraut, drained and squeezed dry
- 2 tablespoonschopped fresh parsley
- 2 teaspoonscoarse mustard
- 3 tablespoonsrye bread crumbs (from toasted rye bread)
- For Breading and Frying
- 1½ cupsrye bread crumbs (from about8toasted slices)
- ½ cupall-purpose flour
- 2large egg whites (about¼ cup)
- Oil for frying (vegetable or canola)
- For Serving
- Creamy dressing or homemade thousand island–style dip
Instructions
- 1. Cook the Aromatics
- Heat the vegetable oil in a medium skillet over medium heat. Add the onion and cook for 3–4 minutes until soft and fragrant. Add the garlic and chopped turkey, and cook for another 2 minutes, stirring gently to combine.
- 2. Prepare the Filling
- Reduce the heat to low and stir in the cream cheese until melted and smooth. Remove from heat.
- Mix in the Swiss cheese, sauerkraut, parsley, and mustard until fully combined. Stir in 3 tablespoons of rye bread crumbs to help the mixture hold together.
- 3. Shape the Bites
- Allow the mixture to cool slightly. Form into 1½-inch balls and place on a parchment-lined tray.
- Refrigerate for 30–45 minutes or until firm.
- 4. Coat for Frying
- Roll each ball in flour, dip into the egg whites, and coat with the remaining rye crumbs.
- Chill for another hour to firm up before frying.
- 5. Fry Until Golden
- Heat about 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
- Fry the turkey bites in small batches for 2–3 minutes, turning until evenly golden.
- Transfer to paper towels to drain excess oil.
- 6. Serve and Enjoy
- Serve warm with a side of creamy dipping sauce. Sprinkle with a touch of fresh parsley for color.