Corn Fritters

Ingredients

• 1 cup corn
• 1 cup flour
• 1 egg
• 2 teaspoons salt
• 1 cup milk
• 1 tablespoon olive oil
• few grains cayenne

Method

1. 1

   Beat egg; add remaining ingredients.

2. 2

   Drop by spoonfuls into deep fat.

3. 3

   Fry six to eight minutes.

4. 4

   Drain and serve hot.

5. 5

   Canned corn may be used if fresh corn is not available.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 67. The excerpt below is the record exactly as published.

Corn Fritters 1 cup corn few grains cayenne 1 cup flour 1 egg 2 teaspoons salt i cup milk 1 tablespoon olive oil Beat egg ; add remaining ingredients. Drop by spoon- fuls into deep fat. Fry six to eight minutes. Drain and serve hot. Canned corn may be used if fresh corn is not available. Cauliflower Fritters Separate the flowerets of cold, cooked cauliflower. Sprinkle with salt and pepper; dip in olive oil, then in fritter batter; fry in deep fat. Celery, Parsnip, and Salsify Fritters Cut cold, cooked vegetables in small pieces. Prepare the sauce as Cauliflower Fritters. Tomato Fritters 3 cups tomatoes 3 tablespoons chopped onion bit of bay leaf 2 tablespoons chopped red pepper 4 tablespoons butter I cup cornstarch , 4 cloves 1 Ggg 1 teaspoon salt BREAD 171 Melt butter; add onion and pepper, cook five minutes; add cornstarch, tomatoes, cloves, bay leaf and salt. Cook until thick. Strain. Add beaten Qgg, Cool in buttered tin. Cut in any shape desired. Dip in crumbs, Qgg and crumbs, and fry in deep fat. Shell Fritters 2 cups flour I teaspoon salt 1 cup water grated rind and juice 1 lemon ^ cup sugar 5 eggs I cup butter 1 tablespoon flavoring Mix butter, fruit juice, rind and. water; boil two minutes. Add sugar and flour. Beat until mixture leaves sides of pan. Cool. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoon- fuls into hot fat and fry ten to twelve minutes. Drain on brown paper, sprinkle with sugar, and serve with chocolate, caramel, orange, or wine sauce. CHAPTER XI SALADS SALAD DRESSING Mayonnaise Dressing No. i Success in making a mayonnaise dressing generally depends upon all the ingredients being of the same temperature. 2 egg yolks 1 tablespoon vinegar 1 teaspoon salt 1 tablespoon lemon juice I teaspoon cayenne 1 cup olive oil 1 teaspoon mustard ^ teaspoon paprika Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick. Add olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar. Mayonnaise Dressing No. 2 yolks of two hard-cooked I teaspoon paprika eggs few grains cayenne 1 teaspoon salt 1 tablespoon vinegar 1 teaspoon mustard 1 tablespoon lemon juice 1| cups olive oil 1 raw egg yolk Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; add four tablespoons oil, drop by drop, then the remainder by tea- spoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle. 1 ''O SALADS 173 Mayonnaise Dressing No. 3 Use same ingredients as jVIayonnaise Dressing No. 2, omitting yolk of raw egg, and using one whole egg. Mayonnaise Cream Dressing Add one half cup cream beaten until stiff to Mayonnaise Dressing No. 1. Butter Salad Dressing ^ cup butter few grains cayenne 2 tablespoons flour 1 cup milk

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