Week 3 - Corn Fritters

 Corn Fritters

Recipe 3 of 52 in 2022

Side Dish #1

     So, these could be considered an appetizer, but I chose them as a side dish. This recipe is from The Good Housekeeping Cookbook, published in 1963. My copy of this cookbook, which I bought at either an antique show or antique store, belonged to a lady named Leona Poteet of Fort Worth, Texas. Her name is written in two place on the inside cover and front page. I love old, used cookbooks and it doesn't look like Leona used this one much, so she either had a different cookbook which was her favorite or maybe she didn't like to cook (which is obviously okay).  

    This was the first time I have made fritters and I really liked them. My friend, a very, discriminating eater, also liked them. We almost couldn't stop eating them. I will definitely make these again. And I also plan to try other flavors, which I'm excited about. Let me know if you try these!

Ingredients:

1 cup sifted all-purpose flour

1 tsp double-acting baking powder (I um, didn't pay attention to this; I just used the baking powder I have in my pantry and I don't know if it is double-acting)

1 tsp salt

2 eggs

1/4 cup milk

2 tsp oil (the recipe calls for "salad" oil; I used canola)

2 1/2 cups cooked or canned whole-kernel corn 

Vegetable Shortening or Cooking Oil for frying

Salt-free seasoning/Creole spice/garlic powder/your favorite seasoning blend

Directions:

Heat shortening or oil to 365 degrees Fahrenheit. Sift together your flour, baking powder and salt and set aside. In another bowl, beat the eggs, add milk and the two teaspoons of oil. Stir in corn and drop by spoonfuls into your cooking oil. Cooking for 3-5 minutes, turning at least once to cook both sides. The should be a nice golden brown color. I used a cast iron dutch oven for mine, filling it about 1/3 full. I didn't really measure; I just made sure the oil was deep enough (about 4 inches deep) and it worked great. Remove your fritters with a slotted spoon, drain on a paper towel and sprinkle lightly with salt,  some other seasoning or leave plain. I left some plain for my friend, as he watches his salt intake.  I watch my salt also, but I did sprinkle some Tony Chachere's Creole Seasoning on mine. Yum. The recipe says this makes 5 to 6 servings. I didn't count how many I made, because I forgot, but we did have a few leftover. I'm going to try re-heating them in my air fryer to see how well that works. 

Corn Fritters

Frying fritters (I loved using my cast iron dutch oven for this.