Turkey Green Bean Chili With Cheesy Corn Fritters Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Combine the turkey, pickled jalapeno, pickled jalapeno juice, fresh jalapeno, pasilla, potato, cilantro and salt in a mixing bowl and fold together. Add the beaten egg and evenly mix into the fritter mixture. Evenly sprinkle the flour over and combine to mix in.
• Form into 4 patties.
• Heat the olive oil in an ovenproof frying pan over medium-high heat and place the fritters in the pan. Cook until golden brown, 3 to 4 minutes, and then flip. Place the frying pan with the fritters in the oven to finish, 4 to 5 minutes.
• Serve with Chipotle Mayonnaise.
• Combine the mayonnaise, cilantro, chipotle, salt and lime zest and juice in a food processor and mix for 2 minutes. Let stand for 20 minutes. Serve.

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

Steps:

• In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
• Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
• Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
• Serve with the warmed sweet chili sauce for dipping.

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot to 365F. Whisk together flour, baking powder, cornmeal, salt and pepper in a mixing bowl. Whisk eggs together on another bowl and then add dry ingredients. Fold in corn kernels last. Do not overmix batter. Carefully drop by tablespoonful into oil and fry until golden brown. Drain on paper towels.

Steps:

• Cook ground turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain off fat.
• Stir in undrained canned chili style diced tomatoes, water and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in canned green beans. Serve with Cheesy Corn Fritters.
• Cheesy Corn Fritters: Combine corn muffin mix, egg, milk, canned corn and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook for 4 minutes or until golden brown, turning once.**