The Bulgar Bugle

Turkey - potato - carrot - onion - cabbage — bulgar - whole wheat

So I took a cup of whole wheat flour, added a teaspoon of baking powder, 1/4 teaspoon salt, then 3/4 cup of yesterday’s soup (it was a thick, not a thin soup), plus 1/4 cup yogurt. 1 egg, and let it sit for about 20 minutes.  I heated up the deep fryer (bought for $2 at a garage sale) and dropped the mixture by spoonfuls into the batter and fried them until they were done.  Very tasty, kind of like a hush puppie.

Since the first batch was a success, I added some diced turkey (a farmer gave me a turkey recently, which I cooked last week).  Voila!  Turkey - potato - carrot - onion - cabbage — bulgar - whole wheat fritters!  If you fix these, people will write home to your mother and thank her for raising such a wonderful person.

The consistency of the batter, by the way, is thicker than a thick pancake batter, but it is not like a biscuit dough. 

I suppose if I added more yogurt, and made a runny batter, it would make “turkey - potato - carrot - onion - cabbage — bulgar - whole wheat” funnel cakes, but that will be an experiment for another evening.

This entry was posted on Saturday, March 28th, 2009 at 7:41 pm and is filed under Great Uses for Left-over Bulgar. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.