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Corn Fritters with Caramelized Onion Jam

A friend's husband, who is 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. —Kim Cupo, Albany, Georgia
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    2 dozen (3/4 cup jam)

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 large eggs, lightly beaten
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • Oil for frying

Directions

  • 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 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.
  • 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, 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.
Nutrition Facts
1 each: 130 calories, 8g fat (2g saturated fat), 21mg cholesterol, 234mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 2g protein.

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