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Caramelized Corn, Thyme, and Onion Donut Holes


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Caramelized Corn, Thyme, and Onion Donut Holes


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Caramelized Corn, Thyme, and Onion Donut Holes

A savory take on the quintessential Chanukah donut filled with the flavors of fall. Perfect for Thanksgivukkah or any Hanukkah or Thanksgiving feast. You will love the flavors of the sweet corn wrapped in a crispy fried dough.


  • Prep Time : 25 min
  • Cook Time : 20 min
  • Ready Time : 45 min




  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 (11-ounce) can corn niblets, drained well
  • 1 teaspoon thyme
  • 1/2 cup Manischewitz All Natural Chicken or Vegetable Broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound prepared pizza dough
  • Canola oil


  1. Heat olive oil in a large skillet over medium high heat.
  2. Add onions and sauté until just beginning to brown.  Add corn and thyme and sauté until onions are caramelized.  Add broth and reduce until almost all the liquid has been absorbed into the onion mixture.  Add salt and pepper to taste and remove from the heat.  Divide filing into 16 equal sized portions.
  3.  Divide pizza dough into 16 equal sized pieces.
  4. Take one of the dough pieces, flatten it, and place a portion of the filling in the middle. Pull the edges of the dough around the fillings and pinch closed completely.  Smooth into a ball shape with your hands.  Repeat with the remaining dough pieces and filling.
  5. Fill a large pot halfway up with canola oil. Heat over medium high heat until oil reaches 375°F on a deep fry thermometer.
  6. Using a spoon carefully drop donut holes into the hot oil, a few at a time. Do not overcrowd the pot.  Cook until brown, then flip to brown evenly on both sides, cooking a few minutes on each side.
  7. Remove and drain on a paper towel lined baking sheet.
  8. Repeat until all donut holes are cooked. Serve immediately.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Caramelized Corn, Thyme, and Onion Donut Holes

  1. Delicious! I had extra corn relish leftover that I will serve warm with the doughnut holes. This is going to be fantastic with veggie tacos and tortilla soup.

  2. avatar says: Tzivia

    I’d like to make this tomorrow night but can’t figure out what to make with it any ideas anyone

    • It was great with vegetarian Mexican food. Would also be a good side with fajitas.

  3. avatar says: Tzivia

    Made this tonight I only fried off a few because we have had enough fried stuff so I sprayed the rest with pam on both sides and baked the until they were light brown the truth is the fried did taste better but in the future when I make I will bake them because it wasn’t that bad. And I served it with frittatas.

  4. avatar says: raizy

    Did not like. Found making the donut holes a bit difficult. I rolled our the remaining dough & filled it with the corn. Sliced it & served with salsa. Will not make again. Too much frying.

    • Hey Raizy – thanks for trying and sharing your feedback. Sorry this one wasn’t a hit for you.

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