Corn Bread Fritters

Ingredients

• 1 cup corn meal
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• milk to make a stiff batter

Method

1. 1

   Mix the meal, flour, salt and baking powder.

2. 2

   Beat in the egg and add milk to make a stiff batter.

3. 3

   Drop from a spoon into deep boiling fat and fry until golden brown.

4. 4

   Drain on brown paper before serving.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 29. The excerpt below is the record exactly as published.

J/2 teaspoon salt 2 eggs well beaten % cup milk Mix the flour, sugar, and salt. Add milk slowly and then gradually add the eggs. Apple, Peach, Apricot, or Pear Fritters Cut fruit in pieces, dip in the fruit fritter batter above and fry in deep hot (375° F.) fat or butter about 3 to 5 minutes or until a golden brown. Then remove with skimmer, and place on crumpled soft paper to drain. Sprinkle with powdered sugar and serve with a lemon or other fruit juice sauce. Orange Fritters Peel oranges and separate sections. Re- move the seeds; dip in batter and fry; serve as above. Lemon Sauce for Fritters l/2 cup sugar 3 teaspoons cornstarch 1 cup boiling water V<z lemon 1 tablespoon butter Mix sugar and cornstarch in pan, stir in the boiling water; add butter, lemon juice, and grated lemon rind. Boil and stir until the mixture is transparent. Serve on fruit fritters. This sauce may also be used on pud- dings. "Watermelon red, peaches sweet, "Trout line callin fom de river's feet. "Mockin bird singin 'e song so neat, I's livin' easy! I's livin high!" Corn Bread Fritters 1 cup corn meal 1 cup flour 2 teaspoons baking powder % teaspoon salt 1 egg milk to make a stiff batter

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