Source: The Jewish Western Bulletin, April 11, l997 issue

Yield: 4 + servings

• 2 scallions, white and light green part only
• 1 lb. ground turkey
• 2 eggs beaten
• 1 tsp. freshly grated ginger (or 1 tsp. ground)
• 1/2 tsp. ground cinnamon
• 1/2 tsp. very finely chopped green chillies
• 2 Tbsp. potato starch
• Dash cayenne pepper
• Dash salt
• Cottonseed or vegetable oil for frying

METHOD:

Cut the scallions into 1- inch slices and then cut into thin strips lengthwise (fine julienne). Mix ground turkey with the seasonings, scallions and potato starch. Add eggs and mix again. Do not overmix. Cover and refrigerate for at least one hour, or overnight.

Preheat enough oil (about 1/2 - inch deep) in a heavy skillet with high sides or in a wok. Using 2 spoons, wet them first in cold water, then lift enough turkey mix in one spoon to make a ball. Slide the ball off into the hot oil with the second spoon. Make sure oil is hot enough to burn (about 300*F) . Turn the balls after 2 minutes, cook another 2 - 3 minutes on the second side, or until brown on the outside and done on the inside. Check one for timing the rest of them.

NOTE: "Traditional Iraqi fritters without breading. Serve hot with plenty of cool salad. If serving children, you may want to omit the chili pepper and substitute a little regular green pepper."