What You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.