Thanksgiving Appetizers - Corn and Chorizo Fritters with Cranberry Chutney

Thanksgiving is a hectic time of the year, heralding the start of the holiday entertaining season, so make it easy for yourself and your family by pre-planning your Thanksgiving appetizers with some easy to make appetizers.

These crisp and golden Corn and Chorizo Fritters with Cranberry Chutney are fun and easy to make Thanksgiving appetizers that will help get even the most holiday-weary entertainer into the festive mood.

If you like your Thanksgiving appetizers on the mild side, choose a mild chorizo, otherwise spice up your appetizers with a hot chorizo.

Corn and Chorizo Fritters with Cranberry Chutney

1/2 cup (125 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) kosher salt
1 1/2 tblsp (22 ml) finely chopped shallot
1 1/2 cups (375 ml) 2% milk
2/3 cup (150 ml) peeled, diced chorizo sausage
Vegetable oil for deep frying

Garnish:
Coarse salt (optional)

Directions:
1. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Add shallots and milk and, using a whisk, mix into a smooth pancake-like batter.
2. Peel the outer casing off the chorizo sausage using a paring knife, then dice - pieces should be about the size of frozen peas. Add diced chorizo to the batter, and set aside to rest for 10 minutes.
3. Add vegetable oil to a deep saucepan making sure not to fill the pot more than halfway. Place on stovetop over medium heat, and using a thermometer, bring the oil to 325F (160C).
4. Using a tablespoon, measure and drop fritter batter into hot oil, only a few at a time, so as not to crowd the pot and cool the oil. Flip fritters over and cook until golden-brown on all sides, about 3 minutes each. Use a slotted spoon to scoop out fritters and drain on paper towels. Sprinkle with coarse salt, if desired. Serve immediately with Cranberry Chutney (recipe below).

Cranberry Chutney
This simple and sweet-tart chutney can be made days ahead.

2/3 cup (150 ml) frozen whole cranberries
1/2 cup (125 ml) water
2 tblsp (25 ml) franulated sugar
1/4 tsp (1 ml) whole fennel seeds

1. Put all ingredients into a saucepan and place on stovetop over medium heat. ring to a boil, then reduce heat to low and simmer. Continue to simmer for about 10 minutes or until cranberries begin to soften and break down. Remove saucepan from heat. Using a potato masher, coarsely mash the cranberry mixture. Return saucepan to the stovetop on low for 5 more minutes or until thickened. Place cranberry chutney in a serving bowl and allow to cool to room temperature. If making ahead, once cooled, refrigerate until ready to use.

Enjoy!

Recipe courtesy Food & Drink Magazine.

For more great Thanksgiving appetizers visit www.appetizersunlimited.com
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