I must be out of my mind -- I don't have time to waste looking for recipes in cookbooks. I should know them all by now -- it's been years . . . and years that I've been cooking without recipes.
My recipe method calls for a pinch of this, sprinkle and pour as needed which works for me. My mother taught me this method and it's the only one I have used for the last 40 years. It's just a little difficult to translate my "eye" into the traditional teaspoons and cups method. So my many thanks to you Good Housekeeping for always being there.
I made the corn fritters on a recent weekend (before Irene came to town) as a little appetizer for us since there was a lot going on and dinner would be later than usual. We needed something to hold us over and rather than eating chips and dip I made the fritters.
The fritters turned out delicious and to my surprise even our grandsons liked them. They don't usually eat anything that looks different than plain meat and potatoes.
Fritters are easy to prepare and you can be finished in a flash with this simple recipe. They make a great appetizer or a side dish.
(recipe adapted from The Good Housekeeping Cookbook, the recipe calls for "salad" oil - that was a looooong time ago.)
- 1 14 oz. can whole kernel corn, drained
- 1 cup all purpose flour
- 1/4 milk
- 2 eggs
- 1 TBL. canola oil
- 1 tsp. baking powder
- 1 tsp salt
- canola oil for frying
- Honey, maple syrup, or confectioner's sugar
- Heat canola oil in pan filling about 1/2 inch.
- In medium bowl mix 1 tablespoon oil and the remaining ingredients and blending with a fork.
- When oil is hot, scoop up a tablespoon full of batter, or use a cookie scoop and drop into hot oil. Cook approximately 3 to 5 minutes, turning once until golden brown.
- Remove when done and drain on paper towels. Serve with the condiments of your choice.
I've shared this with:
Turning the Table Thursday