🦃 Ultra Low-Carb Turkey Fries 🍟

Traditional chicken fries don’t have ish on this ultra-low-carb turkey fries recipe! I love these fries with my Ranch Dip. This recipe is so low carb because it calls for pork panko instead of flour or breadcrumbs. You can find detailed instructions on preparing pork panko in my Turkey Nuggets Recipe.

A baking rack, also known as a cooling rack, will take your fries to the next level. However, do not fret if you don’t have one. After baking, you can always throw the fries under a broiler or in an air fryer to get them to crisp-fection.

Forming the fries for the first time can be a bit intimidating, but no worries; you will get the hang of it. Start by measuring out two tablespoons of the ground turkey mixture, then use your hands to form it into a ball. Then, roll the ball between your hands to form a cylinder. Use the width of your hand as a frame of reference for the length of each fry. You may need to push the ends in a bit to get them to keep a uniform shape.

It is essential to keep the ground turkey in the fridge until just before you make this recipe, as working with cold ground meat is much easier. When ground meat warms up, the fat softens, making it harder to work with. This is also why you must freeze the fries for twenty minutes before coating them with the pork panko.

When the fries are done, they should be golden brown, and once they cool a bit, they will become crispy. If they do not crisp up to your expectations place one serving in an air fryer at four hundred degrees for five minutes or on the top shelf of your oven set to broil on high for three to five minutes. If your fries are too crowded, they will not get crispy.

You can freeze your fries before or after you bake them for up to three months. If you freeze them raw, you will need to bread them in the pork panko before they thaw completely and bake as stated in the instructions. Baked fries will last in an air-tight container in the fridge for up to a week.

Feel free to subsite or add additional seasonings per your preferences. If you want to add heat, try including red pepper flakes or more paprika.

This recipe was inspired by a healthy chicken nugget recipe I found online and has been adapted to meet my standards of flavor and nutrition.

Ultra Low-Carb Turkey Fries Recipe

Difficulty Level:  3 out of 5 Meatballs

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

• 1 pound of ground turkey
• 1 egg
• 1/2 cup of shredded parmesan cheese
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 cup pork panko

Preheat oven to 450 degrees Fahrenheit.

Mix the ground turkey, egg, parmesan cheese, and seasonings together in a medium-sized bowl until well combined.

Roll 2 tablespoons of the meat mixture in your hands to form a ball, then move your hands back and forth with light pressure to create a cylindrical shape. Use the width of your hand as a gauge for the length of the fry. Make them as uniform as possible; makes 16 fries.

Place fries on a parchment paper lined baking sheet and place in the freezer for 20 minutes.

Remove from the freezer, place the pork panko on a plate or wide bottom bowl, and roll each of the fries in the pork panko. Cover the ends and tap the fry on the side of the bowl to remove any excess breading.

Place a baking rack on top of a baking sheet and evenly space the fries on the rack.

Bake at 450 degrees for 9 minutes, then flip each fry over and bake for another 9 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.

If the fries are not crispy, remove half of them and place the broiler on high for 3-5 minutes.

Let cool on the baking rack for 5 min so they can crisp up.

Serve with my Cottage Cheese Ranch Dip.