Corn Fritters
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 69. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 8 3/4-ounce can whole kernel corn
- Milk
- 1 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 beaten egg
- Shortening or cooking oil for deep-fat frying
Instructions
- Drain corn, reserving liquid. Add enough milk to reserved corn liquid to make 1 cup. In a mixing bowl stir together flour, cornmeal, baking powder, and 1/2 teaspoon salt. Add corn, milk mixture, and beaten egg. Stir just till moistened.
- Drop batter by tablespoons, four or five at a time, into deep hot fat (375°). Cook for 3 to 4 minutes or till golden brown, turning once. Drain on paper towels. Repeat. Serve warm.
- Apple Fritters: Prepare as above, except substitute 1 cup chopped apple for the corn and use 1 cup milk. Stir 2 tablespoons sugar into flour mixture. Roll hot fritters in a mixture of sugar and ground cinnamon.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Peruvian corn fritter.jpg" by Gu7y2004; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Peruvian_corn_fritter.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.