Corn Fritters with Caramelized Onion Jam |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A friend's husband, who's a chef, came up with these light and fluffy fritters accompanied perfectly by a sweet-tart jam. I would never ask a chef to divulge his secrets, so I created my own version. I serve them with soups and barbecued chicken or pork. âKim Cupo Albany, Georgia Ingredients:
1 large sweet onion, halved and thinly sliced |
1 tablespoon olive oil |
2 teaspoons balsamic vinegar |
1/3 cup apple jelly |
1/3 cup canned diced tomatoes |
1 tablespoon tomato paste |
1/8 teaspoon curry powder |
1/8 teaspoon ground cinnamon |
dash salt and pepper |
fritters: |
2 cups biscuit/baking mix |
1 can (11 ounces) gold and white corn, drained |
2 eggs, lightly beaten |
1/2 cup 2% milk |
1/2 cup sour cream |
1/2 teaspoon salt |
oil for frying |
Directions:
1. In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside.
2. In a small saucepan, combine the jelly, tomatoes, tomato paste, curry powder, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm.
3. In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined.
4. In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam. Yield: 2 dozen (3/4 cup jam).
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