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