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Turkey Confit Sweet Potato Fritters

November 2014

Makes 36 fritters

Legs from a 20-pound turkey

3 tablespoons salt, plus more to taste

1 teaspoon ground black pepper

½ teaspoon ground mace

3 pieces star anise

1 quart olive oil

3 sweet potatoes

2 cups flour

2 whole eggs, beaten

3 cups breadcrumbs

In a large bowl, combine the turkey legs with the salt, pepper, mace and anise and toss to evenly coat.  Allow to sit, or cure, covered in the refrigerator for at least 2 hours or overnight. 

Preheat the oven to 225 degrees F.  

Place the turkey legs in a baking dish and pour the olive oil on top.  Cover with foil and bake in the oven until the legs are tender and the bones can be pulled from the meat with ease, about 4 hours. Remove from the oven and allow to cool in the oil. 

Increase the oven to 400 degrees F.  Wash the sweet potatoes and roast for 1 hour or until tender.  Peel the sweet potatoes and mash the flesh with a fork. 

Pull the meat from the cooled turkey legs and roughly chop. Reserve the oil.  Fold the sweet potato and turkey confit together and season with salt, to taste.  Roll into balls and refrigerate for 1 hour.  Place the flour, beaten eggs and breadcrumbs in three shallow dishes. Roll the balls in the flour, then in the beaten egg, and finally in the breadcrumbs. 

Heat the reserved oil in a saucepan to 350 degrees F.  Fry the fritters until golden brown, about 3-5 minutes, and drain on paper towels.  Season with salt and serve immediately.