Corn has existed for hundreds of years. When the pilgrims reached the New England coast in 1620 the flour they introduced with them had spoiled. Fortunately, the Indians taught the pilgrims develop and grind corn and these expertise helped them to outlive. Many historic corn recipes have survived as effectively and every area of the US appears to have its favourite.
In the South it’s hushpuppies. In the North it’s johnnycakes. In the Southwest it’s tortillas. Fritters have been additionally well-liked with chuckwagon cooks. The batter was straightforward to make on the path and the fritters have been fried in a forged iron skillet or kettle.
Corn fritters was a mainstay of Southern delicacies. Then, for some unknown motive, their recognition pale. But this historic recipe is making a comeback. Today, fritters are a well-liked facet dish and should include zucchini, inexperienced onions cilantro and and chiles. You may even discover recipes for Southeast Asian fritters with soy sauce on the Internet.
Some recipes name for meat. In the primary “Joy of Cooking” cookbook, authors Irma s. Rombauer and Marion Rombauer Becker embody a recipe for corn and ham fritters. Baking powder and stiffly-beaten egg whites make the fritters rise. According to the authors, the liquid (water or milk) needs to be added rapidly to the dry elements and you need to keep away from over-mixing.
The Betty Crocker web site has posted a recipe for spicy corn fritters made with the unique Bisquick combine, water, canned corn, and canned chiles. But the recipe I like finest is from the “Good Housekeeping Cookbook,” a wedding ceremony present my husband and I acquired a long time in the past. It makes puffy, golden fritters that are served with maple syrup. Add crispy bacon, ham, or hyperlink sausage, recent fruit and you’ve got a meal.
I’ve modified the recipe a bit. Instead of complete milk, I exploit skim, and have added sugar for sweetness. Here is the makeover model of the unique recipe.
1 cup pre-sifted common flour
1 teaspoon baking powder
1 teaspoon low sodium salt
2 tablespoons sugar (or Splenda mix)
2 giant eggs, room temperature
1/4 cup skim milk
2 tablespoons canola oil
2 1/2 cups complete kernel corn (drained canned corn or corn minimize from the cob)
Frying oil (canola or peanut)
In a giant bowl, whisk the flour, baking powder, salt and sugar collectively. In a small bowl, beat eggs, milk and salad oil. Add corn. Whisk the dry elements into the moist, ensuring the corn is evenly distributed. Pour oil into a forged iron or electrical skillet. Heat oil till it reaches 365 levels. Drop tablespoons of batter into the oil (don’t crowd the pan) and shallow fry till golden brown. Drain on paper towels. Serve instantly with heat maple syrup or sugar-free syrup. Makes about 6 servings.
Copyright 2010 by Harriet Hodgson