Corn Fritters

Ingredients

• one dozen ears of corn
• two eggs beaten separately
• one cup of flour
• one teaspoon of baking powder
• one-half pint of milk
• salt
• pepper

Method

1. 1

   Prepare corn as for mock oysters.

2. 2

   Mix with fritter batter and fry in hot fat until brown on both sides.

3. 3

   Drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 47. The excerpt below is the record exactly as published.

Corn Fritters. "i / * / Prepare one dozen ears of corn the same as for mock oysters and put it in fritter batter made of two eggs beaten separately, one cup of flour, one teaspoon of baking powder, one-half pint of milk, salt and pep- per. Fry in hot fat, drop in by spoonfuls in the fat. So soon as brown on both sides they are done. Take out with a wire skimmer, drain on good plain brown paper. Beets. Wash the beets but do not break the skin. It takes from one to four* hours to boil, according to age. An old or wilted beet will never be eatable. When ten- der put them in a pan of cold water and quickly rub ofl the skins with the hand, keeping them as hot as possible, slice them round and put butter, salt, pep- per and hot vinegar on them and set in the heater. Be sure ygu have the rich, long, blood beet. Baked Beets. It is not, perhaps, generally known that common beets baked in the same manner as potatoes are much sweeter and drier than when boiled; peel them and dish them up the same as boiled beets. roEs. aving out the butter, I peel, slice them intQ and pepper

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