Maize and Pumpkin Fritters with Panela Turkey Stew, Avocado Cream, and Pickled Red Onion

Instructions

1. 1

   1. In a bowl, combine the red onion with the white vinegar, 15 ml (1 tbsp) of the lime juice, the sugar, and 1 g (1/4 tsp) salt. Massage for 30 seconds and let it rest for 20 minutes while you prepare the rest.

2. 2

   2. In a medium skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the white onion, half of the sweet pepper, and half of the garlic. Sauté for 3 to 4 minutes until fragrant.

3. 3

   3. Add the diced turkey, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, the sweet paprika, and 1 g (1/2 tsp) cumin. Cook for 5 minutes, stirring, until the turkey loses its raw color.

4. 4

   4. Add the tomato paste and grated panela. Mix well for 1 minute. Pour in the chicken broth or water and cook over medium-low heat for 15 to 18 minutes, until the liquid reduces into a juicy stew. Keep warm.

5. 5

   5. In a large bowl, mix the pre-cooked cornmeal with the warm water, pumpkin purée, egg, grated hard white cheese, the remaining white onion, the remaining sweet pepper, 1 g (1/2 tsp) cumin, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it rest for 5 minutes. The mixture should be thick but shapeable.

6. 6

   6. Shape 8 medium fritters with lightly damp hands, about 7 cm (3 inches) wide and 1.5 cm (1/2 inch) thick.

7. 7

   7. Heat 60 ml (4 tbsp) vegetable oil in a wide skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until crisp and deeply golden. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 375°F / 190°C.

8. 8

   8. For the cream, blend or mash the avocado with the plain yogurt or sour cream, the remaining 15 ml (1 tbsp) lime juice, the rest of the garlic, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the fresh cilantro until smooth.

9. 9

   9. Serve 2 fritters per plate. Spoon the panela turkey stew over them, add dollops of avocado cream, and finish with the drained pickled red onion and the remaining fresh cilantro.

10. 10

    10. If you want to reheat before serving, place the fritters in a preheated oven at 350°F / 175°C for 6 to 8 minutes and warm the stew separately over low heat for 3 minutes.