Herbed Corn fritters with Cranberry Maple Chutney
Ingredients
- 2 cups corn meal
- 1 cup Buttermilk
- 1 cup flour
- 1 tsp Baking soda
- 2 Tbsp sugar
- 2 each Large eggs
- 1/4 cup Assorted chopped fresh herbs
- 1/4 cup Chopped fresh Scallion
- Salt and Pepper to taste
- For chutney:
- 1/4 Cup Diced Fresh Sweet Onion
- 1 cup Fresh or frozen cranberries
- 1/2 cup Sugar
- 1/2 cup maple Syrup
- 1 each Cinnamon Stick
- 1 cup Apple, cranberry, or orange juice
- Oil for cooking and frying.
Instructions
- In a heavy pot, heat a coating of neutral oil over medium high heat. Saute onions until translucent. Add in the cranberries and cinnamon, and stir. Add The sugar and melt that down. Then add the juice and Syrup. Bring to a boil, then taper to a simmer. Allow to cook until the cranberries break down. Taste it. Add more sugar if needed. Set aside to cool.
- Mix The Corn meal, flour, baking soda, salt, and pepper in a bowl.
- In a separate bowl, Whisk the eggs. Then add in the Buttermilk, herbs, scallions, and seasoning.
- Fold the dry ingredients into the wet until the form a smooth batter.
- Heat oil in a heavy pot or fryer to about 350 degrees. Scoop the Fritter mix and gently drop in the oil. Cook until golden brown. If They aren't cooking all the way through, turn down the heat a little bit and/or use a smaller scoop.
- Remove fritters from the oil with a basket or slotted spoon. Drain on paper towels. Serve hot with cranberry chutney