How to make
For breading, we prefer turkey leg meat because it is juicier, as opposed to chicken breast.
We debone them and separate the skin, tendons and membranes.
We cut them into smaller pieces so that they do not remain raw when frying, because turkey meat is tougher than chicken meat.
We dry the chopped meat well with household paper.
Mix all the ingredients for the flavoring in a bowl so that they are distributed evenly.
We also add mayonnaise, which makes them more tender and juicy.
Add the chopped turkey pieces and mix well.
Cover the bowl with cling film and refrigerate for 24 hours to marinate.
For the breading, first beat the eggs well. Add the flour, previously mixed with baking powder, salt and garlic powder.
For good breading, the liquid we add to it (beer or carbonated water) must be ice cold.
The mixture should have the consistency of thick pancake batter.
We dip the pieces of turkey meat in corn flour, in the breading, then roll them in breadcrumbs.
Place them in well-heated vegetable fat and fry until golden.
We remove the breaded bites and place the on a plate lined with kitchen paper, absorbing the remaining fat.
We serve the aromatic breaded turkey bites with yogurt-garlic sauce, ice cold beer and a good mood.
It retains its taste qualities when served as a cold appetizer.
