Corn Fritters

Ingredients

• some cold boiled corn
• salt
• pepper
• good frying batter

Method

1. 1

   Mix the grains from cold boiled corn with frying batter, drop by spoonfuls into hot fat, and fry to a golden brown.

2. 2

   Drain and serve dusted with fine salt and coralline pepper.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

pepper, and baked till of a pretty golden brown. This is known as Gnocchi alia Napolitana. If preferred, tomato puree or any good sauce or gravy may be used instead of the cheese, &c. If, however, the green corn in the ear be available, the following are some of the ways in which it may be utilised : Corn, Indian, to boil. — Choose short, thick ears, and strip off all but the inner layer of husk, turning this back to remove the “ silk ” from the corn and any bad grains ; then fold it back, tie it up at the top, put it in a large pan half full of boiling water, and boil steadily for fifteen to twenty minutes, according to the size of the ear ; now remove the strings, and serve very hot, with a boat of melted butter, Holland- aise sauce, or oiled butter, as you please. Or, remove the husks and silk from six young corn cobs, lay them in a pan with sufficient water to cover them, add a gill of milk, |-oz. of butter, and a small handful of salt, and cook for twenty minutes. Serve very hot in a napkin. N.B. — This last is the best way of cooking canned corn. grated. — Boil some corn by the first recipe, then grate off all the grains and heat over the fire with a little salt, white pepper, butter, and a spoonful or so of cream, and serve very hot. fritters. — Remove the grains from some cold boiled corn, mix these with good frying batter

Cook this with the app: pantry check, scaling, and the assistant.