Four delicious appetizer ideas for Thanksgiving dinner
Try making these yummy apps to enjoy before dinner
Turn up your app game for Thanksgiving this year!
There are some delicious and irresistible ideas for your turkey-day gathering. Celebrity chef and restaurateur Max Hardy joined Tati Amare and Jason Carr to give some ideas to take your appetizers up a notch for the holiday. Some of the delicious apps Chef Max made included sweet potato Gnocchi, a nice twist to a classic Thanksgiving ingredient. Another idea is Brussels sprouts with garlic and pancetta, or post-Thanksgiving turkey sliders with a jerk aioli. When asked how to turn a traditional dish or dinner into an extraordinary one, Chef Max said don’t be afraid to step out of the box and use different ingredients or spices. It might turn into a new holiday favorite.
Here is the recipe for Chef Max’s corn fritters:
For the remoulade:
2 cups mayonnaise
Juice of 1 lime
2 tablespoons stemmed, chopped cilantro
2 tablespoons Blackened Spice
2 garlic cloves, minced
3 tablespoons hot sauce
For the fritters:
1 tablespoon coconut oil
1/4 medium yellow onion, diced
4 scallions, sliced (white and light green part)
2 cloves garlic, minced
1 red bell pepper, cored, seeded, and minced
1 tablespoon chopped fresh thyme
1/2 bunch cilantro, stemmed and chopped
3 cups all-purpose flour
1 tablespoon baking powder
3 eggs, lightly beaten
Vegetable oil, for frying
Prepare the remoulade: In a medium mixing bowl, stir together the mayonnaise, lime juice, cilantro, Blackened Spice, garlic, and hot sauce. Mix very well. Cover and refrigerate until serving time.
Heat a large saute pan over medium heat for 1 minute or until very hot. Add the coconut oil, onion, scallion, Corn, garlic, bell pepper, thyme, and cilantro. Sauté for 2 minutes or until the vegetables start to color. Remove from the heat and set aside to cool.
In a large mixing bowl, stir together the flour and baking powder. Add the eggs and 2 1/2 cups of ice-cold water. Whisk until very smooth. Add vegetable mixture and stir until all the ingredients are well incorporated.
Using a spoon, scoop dollar size amount in medium heat sauté pan. Cook on both sides for two minutes or until golden brown. Garnish with remoulade and scallions
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