Crumbed turkey drumsticks with garlic aioli

February 14, 2010 (Last Updated: January 11, 2019)

This a fun, American-inspired meal that kids especially love. Turkey drumsticks are huge, but good to share and eat with your hands. Also great for a lunch the day after Christmas.

TO DRINK: Tokara Red 2004, with berries on the nose; lots of spice and a mixture of nuts on the palate.

Print Recipe

Crumbed turkey drumsticks with garlic aioli

Serves: 4
Cooking Time: 50 mins

Ingredients

  • CHEAT’S AÏOLI
  • 1 garlic clove, crushed
  • zest and juice of ½ a lemon
  • 30ml (2 tbsp) chopped fresh herbs of
  • your choice (the same ones used for the turkey crumbs)
  • 80ml (1/3 cup) mayonnaise
  • 90g (1½ cups) breadcrumbs
  • 45ml (3 tbsp) fresh mixed herbs of your choice (we used parsley, sage, coriander and oregano), chopped
  • 2,5ml (½ tsp) cayenne pepper
  • 2,5ml (½ tsp) barbecue spice
  • salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • flour, for dusting
  • 2 turkey drumsticks
  • 1 litre sunflower oil, for frying

Instructions

1

Mix all the aïoli ingredients together and refrigerate until needed.

2

Preheat the oven to 180ºC.

3

Combine the breadcrumbs, herbs, cayenne pepper, barbecue spice, salt and pepper in a flat bowl or dish. Place the eggs and flour in separate flat dishes. Roll the drumsticks first in the flour, then the egg and then the crumbs, coating very well.

4

Heat the oil in a large frying pan until hot and fry the drumsticks until golden, then place them on a baking tray and roast for 30 minutes.

5

Remove from the oven and allow to cool slightly. Serve with the aïoli as a dipping sauce.

 

 

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February 14, 2010 (Last Updated: January 11, 2019) By
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