Banana Corn Fritters With Indian-Spiced Banana Catsup

• Indian-Spiced Banana Catsup
• 3 tablespoons canola oil
• 1 large white onion, diced
• 2 garlic cloves, smashed
• 2 ripe bananas, diced
• 1/4 teaspoon allspice
• 1/4 teaspoon curry powder
• 1 teaspoon garam masala
• 6 ounces tomato paste
• 2 tablespoons white wine vinegar
• 5 tablespoons dark brown sugar
• 1 teaspoon coarse ground salt
• 1 tablespoon molasses
• 1 tablespoon light corn syrup
• 2 cups water
• 1/4 cup fresh lime juice
• Banana Corn Fritters
• Nonstick cooking spray
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse ground salt
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground chipotle
• 3 bananas, mashed
• 1-8.25 ounces can cream style corn
• 1 large egg
• 2 tablespoons buttermilk
• 1 cup frozen corn, thawed and patter dry
• 3 tablespoons fresh chopped cilantro
• 2 tablespoons canola oil

1. Indian-Spiced Banana Catsup: In a large heavy-bottomed nonreactive saucepan, saute onion, garlic and banana in canola oil over medium high heat just until onion turns translucent, approximately 3-5 minutes. Add allspice, curry and garam masala and cook for 30-45 seconds longer, or just until fragrant. Add tomato paste, white vinegar, brown sugar, salt, molasses, corn syrup, and water; cook, stirring constantly to mix ingredients, for 5 minute. Use an immersion blender or regular blender and process until smooth. Return mixture to saucepan if regular blender was used and place over low heat; simmer gently until mixture thickens to the consistency of ketchup, approximately 45 minutes to 1 hour. Add lime juice and taste, adjusting salt if necessary before serving. Refrigerate to chill for several hours before serving.
2. Banana Corn Fritters: Preheat oven to 400u0b0F. Coat a baking sheet with cooking spray. Whisk cornmeal, flour, baking powder, salt, garam masala and chipotle in a medium bowl. Mix banana, cream corn, egg and buttermilk in another medium bowl. Add the cornmeal mixture, thawed corn and 2 tablespoons chopped cilantro to the banana mixture and stir until just incorporated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes. Sprinkle fritters with remaining chopped cilantro and serve with Indian-Spiced Banana Catsup.
3. NOTE: Both recipes can be doubled and/or tripled. They can also be made ahead 1-2 days. Store the catsup in a tightly sealed container. Wrap the fritters in parchment paper and then store in a tightly sealed container; reheat in a hot skillet or oven before serving.

indianspiced, canola oil, white onion, garlic, bananas, allspice, curry powder, garam masala, tomato paste, white wine vinegar, brown sugar, coarse ground salt, molasses, light corn syrup, water, lime juice, fritters, nonstick cooking spray, yellow cornmeal, flour, baking powder, coarse ground salt, garam masala, ground chipotle, bananas, cream style corn, egg, buttermilk, frozen corn, cilantro, canola oil

Taken from food52.com/recipes/76519-banana-corn-fritters-with-indian-spiced-banana-catsup (may not work)