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.
Crumbed turkey drumsticks with garlic aioli
- 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
Mix all the aïoli ingredients together and refrigerate until needed.
Preheat the oven to 180ºC.
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.
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.
Remove from the oven and allow to cool slightly. Serve with the aïoli as a dipping sauce.