Corn Fritters

Ingredients

• 1 cup liquid, either juice from canned corn or milk
• 1 tablespoon melted fat
• 1 egg
• 2 teaspoons baking powder
• 1 cup drained canned corn
• 1/2 teaspoon salt
• 1 1/2 cups sifted soft-wheat flour

Method

1. 1

   Mix the flour, baking powder, and salt.

2. 2

   Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn.

3. 3

   Stir this liquid mixture gradually into the dry ingredients.

4. 4

   Add the melted fat.

5. 5

   If the corn is very moist, even after the liquid has been drained from it, more flour may be needed.

6. 6

   Fry the corn fritters in deep fat or, if preferred, in a skillet in shallow fat.

7. 7

   In either case drop the mixture by spoonfuls into the fat and fry rather slowly.

8. 8

   The fritters need time to cook through to the center before the outside becomes too brown.

9. 9

   Drain the fritters on absorbent paper and serve hot.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 40. The excerpt below is the record exactly as published.

/2 teaspoons salt. 4 tablespoons flour. 2 tablespoons cold water. Pepper. Toast. Cheese. Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth or the same quantity of butter and let the onions cook down in this until they are yellow. Mix them with the meat broth and thicken with the flour and cold water which have been well blended. Cook for a few minutes. Pour the soup into bowls or soup plates, place on top a round or slice of toasted bread, and sprinkle grated cheese over the bread and soup. Serve at once. FRIED OYSTERS Select large oysters for single frys. Drain the oysters and look them over carefully for small pieces of shell. Have finely shifted stale bread crumbs seasoned with salt and, lightly, with pepper. Dip the oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them to stand until the egg and bread coating has hardened. Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the oysters in a wire basket, lower them in the fat slowly, and cook until golden brown. As the oysters are removed put them on paper to absorb the excess fat and keep warm until all are prepared. 31517°— 27 5 66 POTATO SALAD 4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery, }4: cup chopped pickle. teaspoons salt. 1 cup cooked salad dressing. Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. ^Tien they are cold cut the potatoes in small uniform cubes and pour over them the salad dressing while it is hot. The potatoes absorb the hot dressing and have a better flavor. When cool add the celery, and, if desired, cucumber and green pepper, also cut into small pieces. Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves. CORN FRITTERS 1 cup liquid, either juice from ( 1 tablespoon melted fat. canned corn or milk, or the 1 egg. two mixed. 2 teaspoons baking powder. 1 cup drained canned corn. %^ teaspoon salt. 1% cups sifted soft-wheat flour.

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