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Corn Fritters
2 cups corn, fresh or canned 1 teaspoon salt 1/8 teaspoon pepper 1 egg 1 teaspoon melted butter 1/2 cup milk 2 cups flour 1 teaspoon baking-powder Chop the corn very fine and add salt, pepper, well-beaten egg, butter, milk, flour and baking-powder. Fry in deep fat.
A plain drop fritter of the kind that stood in for a vegetable side or a meatless main course. The proportions as printed need attention before you start.
- Check the flour before you mixTwo cups of flour against half a cup of milk, one egg and a teaspoon of baking-powder gives a dough, not a batter, and a teaspoon of leavening is short for that much flour (the usual rate is a teaspoon per cup). Add the flour gradually and stop when the mixture just holds its shape on a spoon.
- Fat temperatureThe recipe says only "deep fat" and gives no figure. For fritters of this kind 365-375F works: below that they soak, above it the outside colors before the centre sets. Drop by tablespoons and fry two to three minutes, turning once.
- Canned cornDrain it well, and drain it again after chopping. Excess packing liquid is the usual cause of fritters that fall apart in the fat.
- Chopping the cornChopping fine, or pulsing briefly in a processor, releases starch and milk from the kernels and helps bind the batter. Do not puree it or the texture goes flat.
- Fresh cornIf using fresh ears, score down the rows and scrape the cobs with the back of a knife to get the pulp as well as the kernels. Two cups is about four medium ears.
- Yield and servingRoughly 18 to 20 small fritters, enough for four. Drain on paper and serve at once, hot, with ham or bacon or as the centre of a supper plate.