I’ve been looking through my cookbooks for a fritter recipe and found one in my old version of The Good Housekeeping Cookbook.
This cookbook was given to me when I was just a bride (looong ago).
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 method of cooking I’ve been using for as long as I can remember.
It’s just a little difficult to translate my “eye” into the traditional teaspoons and cups method. Since I’ve been blogging I’ve had to rely on my cookbooks for exact measurements. 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.
I don’t make fritters very often, or as often as I used to. The fried foods coupled with the starch are not on our doctor’s recommended foods list but I do splurge on these yummy dishes a couple of times a year.
I serve mine with “healthy” honey if there is such a thing. It just makes me feel better using honey rather than sprinkling with powdered sugar, but they are really, really good with the sugar (if I remember from a time way back when I used the sugar).
- 1 14 oz. can whole kernel corn, drained
- 1 TBLS. grapeseed oil
- ¼ cup milk (low fat is o.k.)
- 2 eggs
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp salt
- Honey, maple syrup, or confectioner's sugar
- Grapeseed oil for frying
- In a large skillet add ½ inch of oil and heat to 375 degrees.
- In a medium bowl using a fork stir in the 1 TBLS of oil with 2 eggs and then blend together the flour, milk, baking powder and salt stir until blended and then stir in the corn.
- To the heated oil drop in a tablespoon of batter, cook 3 to 5 minutes or until golden brown, turning over so that all sides are cooked.
- Remove from pan to drain on paper towels.
- Sprinkle with confectioner's sugar, or serve plain and add drizzle of honey or maple syrup.
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