skip to main content

Turkey Beignets On A Stick

Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant. 
Featured in Creole Thanksgiving on November 15, 1999.



Turkey Beignets On A Stick

  • Oil for deep frying
  • 1 tablespoon salad oil
  • 1/4 cup minced bell pepper
  • 1/4 cup minced green onion
  • 1/4 cup minced celery
  • 1 tablespoon minced garlic
  • 2 eggs
  • 6 oz ground turkey
  • 1 tablespoon Creole seasoning
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup milk
  • Bamboo skewers


In a deep fryer or wok, heat oil to 375°F. In a small skillet heat the 1 tablespoon oil; saute bell pepper, green onion, celery and garlic; set aside. In a large bowl, beat eggs well. Add sauted mixture and remaining ingredients; stir until moistened. Drop mixture by teaspoonfuls into hot oil. Fry until golden brown; drain. Skewer 3 beignets on a stick. Makes about 8 to 10 skewers.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.