Corn Fritters With Caramelized Onion Jam
|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|
|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)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
In a small skillet, saute onion in oil until golden brown.
Add vinegar; cook and stir for 2-3 minutes.
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