We’re always looking for new ways to revive birds from the back corners of the freezer, especially ones that have been a bit roughed-up getting there. Fritters sounded like a great remedy for the nasty weather swirling outside.
When I was growing up my mom made my sisters and I each prepare one dinner a week. One of my staples was grilled chicken with this super simple marinade that I still use to this day — decided that marinade would be a good start for these pheasant.
Firecracker Pheasant Fritters
Crispy cast iron fried fritters with tons of flavor and a little heat, comfort food kicked up a notch.
Ingredients
- 2 pheasant breasts and thighs
- 5 green onions diced
- 3 jalapeños diced
- 5 cloves garlic minced
- 1/4 cup ginger minced
- 1 Tbsp red pepper flakes
- 1 6 oz bag shredded unsweetened coconut
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup flour
- 1 Tbsp baking powder
- 1 cup vegetable oil
- 1/4 cup butter
- 1 cup lemon juice
- 1 cup soy sauce
- salt and pepper
Instructions
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Marinate the pheasant breasts and thighs in equal parts soy sauce and lemon juice and a healthy dose of ground black pepper for up to 5 hours.
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Dry the meat and then cube it into 1/4" pieces.
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In a large bowl thoroughly combine the cubed pheasant with onion, jalapeños, garlic, ginger, red pepper flakes, dash of salt and 3/4 cup of shredded coconut (reserve the rest of the coconut for later).
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Fold in the eggs and sour cream, then add flour and baking powder. Once combined the mixture will have the consistency of cookie dough.
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Place the oil and butter in a cast iron skillet over medium heat.
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Put the remaining shredded coconut in a bowl. Scoop 1/4 cup of the fritter mixture into the bowl and roll it, coating it with the coconut.
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Move it to the hot skillet and press it with the back of spatula.
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Cook for around 3 minutes per side until the outside is golden brown.
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When cooked, place on a wire rack and hit them with another dash of salt while waiting for them to cool enough to eat.
Recipe Notes
These are packed with flavor, can be used as an appetizer or a main course.
Garnish with some green onions, serve with a sweet Thai chili sauce or duck sauce for dipping.
