• 6servings
  • 346calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsCopper, Manganese, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 clove garlic, minced

  2. 1 tablespoon ginger, fresh, minced

  3. 1 tablespoon lemon juice, freshly squeezed

  4. 1 tablespoon soy sauce

  5. 1 pound Honeysuckle White Breast Chops or use:

  6. 1 pound Honeysuckle White Breast Tenderloin

  7. 1/2 cup apricot preserves

  8. 1 teaspoon mustard, dry

  9. 1 teaspoon water, boiling

  10. 3/4 cup blanched almonds, finely ground

  11. 1/4 cup sesame seeds

  12. 2 cups vegetable oil

Instructions Jump to Ingredients ↑

  1. Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag. Slice the turkey meat into 1-inch slices. Place the turkey in the marinade and refrigerate over night.

  2. Melt the apricot preserves in a small saucepan until smooth.

  3. In a small serving bowl, mix the mustard and hot water until smooth. Blend the apricots and lemon juice into the mustard mixture and garnish, if desired. Set aside to cool.

  4. Mix the ground almonds and sesame seeds.

  5. Heat about 2-inches of the oil over medium heat in a large skillet to about 350°F.

  6. Dip the turkey pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute. If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat. Drain the turkey thoroughly on paper towels before serving hot with the dip.


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