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Corn Fritters With Caramelized Onion Jam

the.instructor's picture
  Sweet onion 1 Large, halved and thinly sliced
  Olive oil 1 Tablespoon
  Balsamic vinegar 2 Teaspoon
  Apple jelly 1⁄3 Cup (5.33 tbs)
  Canned diced tomatoes 1⁄3 Cup (5.33 tbs)
  Tomato paste 1 Tablespoon
  Curry powder 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
For fritters
  Biscuit mix/Baking mix 2 Cup (32 tbs)
  Canned corn 11 Ounce, drained (1 Can, White And Gold)
  Eggs 2 , lightly beaten
  Milk 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Salt 1 Dash
  Pepper 1 Dash

In a small skillet, saute onion in oil until golden brown.
Add vinegar; cook and stir for 2-3 minutes.
Set aside.
In a small saucepan, combine jelly, tomatoes, tomato paste, curry, cinnamon, salt and pepper.
Cook over medium heat for 5-7 minutes or until heated through.
Add the onion mixture.
Cook and stir for 3 minutes; set aside and keep warm.
In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined.
In a deep-fat fryer or electric skillet, heat oil to 375°.
Drop batter by heaping tablespoonfuls into hot oil; fry for 1-1/2 minutes on each side or until golden brown.
Drain on paper towels

Recipe Summary

Side Dish
Deep Fried

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