Four delicious appetizer ideas for Thanksgiving dinner

Try making these yummy apps to enjoy before dinner

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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:

1lb Corn

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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