INGREDIENTS:

3 cups chicken broth
1 teaspoon salt
4 cups flour, divided
2 tablespoons olive oil
1 cup finely chopped onion
1 small carrot, shredded
2 cloves garlic, minced
3 cups cooked and finely shredded JENNIE-O® Turkey
8 ounces cream cheese, softened
1 teaspoon paprika
Salt and pepper, to taste
Juice of 1 lime
3 eggs, beaten
2 to 3 cups fine, dried breadcrumbs
Oil, for deep frying
Favorite dipping sauce, for serving

DIRECTIONS:

In large saucepan over medium-high heat, bring broth to boil. Stir in salt. Reduce heat to medium- low and slowly stir in 3 cups flour. Once liquid has been absorbed, transfer to a clean surface. When cool enough to handle, knead dough 1 to 2 minutes, or until smooth. Place it in bowl; cover and refrigerate until chilled.

In skillet over medium heat, heat olive oil. Add onion, carrot and garlic. Cook 4 to 5 minutes or until softened. Remove from heat.
In large bowl, combine turkey, cream cheese, paprika, salt and pepper. Stir in onion mixture.

With floured hands, roll a piece of chilled dough into golf ball sized ball. Flatten to a round. Add 1 to 2 tablespoons turkey mixture to middle of dough round, carefully pinching edges to form a teardrop or drumstick shape around filling. Repeat with remaining ingredients.

Place remaining 1 cup flour, eggs, and breadcrumbs in separate shallow dishes.
In large saucepan, heat oil for deep frying over medium-high heat to 350°F.

Dredge each coxinha in flour, then eggs, then roll in breadcrumbs.
Working in small batches, fry 2 to 3 coxinha at a time until deeply golden. The turkey should reach an internal temperature of 165°F. Remove with a slotted spoon to a paper towel lined plate.