Corn Fritters

Ingredients

• Four ears of boiled corn
• four ounces of flour
• one gill of milk
• two eggs
• one-half teaspoonful of pepper
• one teaspoonful of salt

Method

1. 1

   Mix flour, egg yolks, and milk in a bowl.

2. 2

   Add salt and pepper.

3. 3

   Whip egg whites and fold into batter.

4. 4

   Cut corn from cob and stir in.

5. 5

   Drop spoonfuls into hot fat and fry until brown.

6. 6

   Drain and serve.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

two eggs, one- half of a lemon, one teaspoonful of Anchovy sauce, one- half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one saltspoonful of powdered mace. 1 30 CROQ UE TTES AND FRITTERS. Shred the salmon with two forks and remove from it the bones and skin. Place it when prepared into a bowl and mix with it the bread crumbs. Melt the butter and pour it over this mixture, add thereto the pepper, salt, mace and nutmeg, and beating all thoroughly together, squeeze over it the lemon-juice. Add to the compound the Anchovy sauce and the two eggs, stir all again together and form this into croquettes of equal size about three inches in length,. using a little flour upon the hands to prevent the mixture from sticking. Drop the croquettes one by one into hot clarified fat or lard, fry them for two minutes then removing them from the frying pan drain them a moment upon a piece of kitchen paper. Serve in a napkin folded in the form of a basket. CROQUETTES AND FRITTERS. FRITTERS. Potato Fritters. — Six boiled potatoes, three ounces of flour, one tablespoonful of salad oil, one gill of tepid water, one-half teaspoonful of white pepper, one teaspoonful of salt, white of one egg. Put the flour into a bowl, mix with it the salt and pepper, pour into the centre the salad oil, and over this the tepid water, beating all well together. Whip the white of egg to a stiff froth, and add this to the mixture in the bowl, stirring very carefully in order not to break the froth. Quarter the potatoes, and dip each piece separately O YSTER FRITTERS. 131 into the batter. Throw thein into hot clarified fat, and let them fry three minutes. Remove them from the frying pan, drain them of grease upon a sheet of kitchen pan, and serve piled high in a vegetable dish. Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter. Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thor- oughly dried before being dipped into the batter. Oyster Fzittexv. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad oil, one-half teaspoonful of salt, one-half teaspoonful of pepper. Drain the liquor from the oysters, and dry them each thoroughly in a towel. Spread them out upon a plate, keeping them as separate as possible that they may de- velope no moisture from contact, while the batter is being prepared. Put the flour into a bowl, mix with it the pepper and salt, and making a little hole in the centre of this, drop into it the yolks of the eggs and the salad oil. Pour over the yolks of the eggs and the salad oil the milk by de- grees, and mix the flour into it from the sides, taking care that it does not lump, then beat all smoothly together, and whipping the whites of the eggs to a stifl" froth, mix this lightly into the batter. Pierce the oysters through the ear with a skewer, and lifting them in this way, dip them one by one into the 132 CROQUETTES AND FRITTERS. batter, and throwing them into hot clarified fat or lard fry them, allowing each oyster ta remain in, four minutes. Drain off such superfluous grease as may cling to them upon a sheet of Icitchen paper, and arranging the fritters in a hot napkin, spray over them the lemon juice. Cheese Fritters. — Three ounces of flour, one ^%%^ one gill of tepid water, one saltspoonful of salt, one-half teaspoon ful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter. Put the flour into a bowl and melting the butter pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt and mustard. Stir in also the grated cheese, and Isist of all the white of the t%g which must first be whipped to a froth. Dip from this mixture tablespoon fuls and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat and place them upon a sheet of kitchen paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. Note — ^Any strong old cheese that is diy enough to grate, may be used instead of the Parmesan cheese for these fritters. Apple Fritters. — Three large apples, three ounces of flour, one dessert spoonful of salad oil, one ounce of sugar, one gill of tepid water, white of one tg%. The apples must be very thinly pared and cored. COJ^N FRITTERS, 133 leaving them whole. They must be cut around into slices about a third of an inch in thickness. Put the flour into a bowl and pour into the cen- tre thereof the salad oil. Over this pour the tepid water apd beat all well together. Beat the white of egg to a stiff froth and stir this into the batter very lightly^ and when all is smoothly mixed, lift the slices of apple with a skewer, and dipping them into the batter, throw them one by one into hot clariiied fat or lard, and fry them therein until the skewer will easily pierce them through, the time required for ;nrhich depends upon the quality and kind of apple used. When done drain them for a moment upon a sheet of kitchen paper, and arranging them in a circle upon a flat dish, sprinkle the sugar thickly over them and serve. Note — Sugar should never be put into any kind of batter as it tends to render it heavy. It is better to use it as with these fritters, by sprinkling over when the dish is ready for serving. Oom Fritters. — Four ears of boiled com,

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