Home › Vegetables › Corn Fritters
Corn Fritters
1 can corn 1 cup flour 1 teaspoon baking powder 2 teaspoons salt 1/4 teaspoon paprika 2 eggs Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.
Stuffed Peppers I 6 green peppers 1 onion, finely chopped 2 tablespoons butter 4 tablespoons chopped mushrooms 1/3 cup Brown Sauce 3 tablespoons bread crumbs Salt and pepper Buttered bread crumbs 4 tablespoons lean raw ham, finely chopped Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.
Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then add Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown Sauce.
A simple batter fritter built on canned corn, leavened twice — chemically with baking powder and mechanically with beaten egg whites. The batter is stiff, closer to a drop batter than a pouring one.
- Fold last, cook at onceThe stiffly beaten whites are the only thing keeping these light. Fold them in with a few strokes and get the batter into the fat immediately; a batter left standing deflates and fries dense.
- The salt is highTwo teaspoons of salt for one cup of flour is a lot by current taste, and modern canned corn is already packed with salt. Half a teaspoon is closer to reasonable unless you are using unsalted or fresh-cut corn.
- The canCanned corn of this period came in more than one size, so the drained quantity is uncertain; for reference, a modern 15-oz can yields roughly 1 1/2 cups drained. Drain it well -- wet corn thins the batter and the fritters spread.
- Chopping the cornChopping the drained kernels breaks them up so the batter holds together more readily than it would around whole kernels.
- Fat and temperature"Fresh hot lard" in a frying-pan suggests shallow frying rather than deep; the recipe gives no depth or temperature, though around 350-375F is the usual range for fritters. Any neutral fat with a high smoke point works. Fresh fat was specified because reused fat carried flavour from whatever was fried before.
- Drain on paperOriginal texts mean brown paper or a clean cloth; paper towels do the same job. Drain in a single layer rather than stacking, or the steam softens the crust.
- YieldAbout 12 to 16 fritters, serving four as a vegetable side. They are best within a few minutes of frying.