Thursday, February 3, 2011

244. Corn Fritters, Little Treat (V)

   Growing up in the northern, Midwest part of the country, the word fritter only meant one thing: to designate the wasting of something as in, to fritter away the day. I had never associated it with any kind of food until I read about it in a historical novel.



   To folks in other parts of the country, though, the word fritter meant a sweet or savory fried food.
       
   This inexpensive, fast-food  actually has a long history because people needed and found a tasty way to make use of little bits of food.


   Even though it might have been called a beignet in France or a bunuelo in Spain, a fritter is simply a deep fried batter with or without the addition of other food like fruit, vegetables, and meat or seafood.




   Deep frying is not something that I do very often, but if I have my pot of oil out for frying something like egg rolls (post #252), I will sometimes make corn fritters.


Corn Fritters







1/2 C canned corn, drained (frozen corn may be used, thaw first)
1/2 C flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
2 T milk
1 1/2 tsp oil

syrup or powdered sugar


In a heavy pot, preheat 1/2 -1 inch salad oil to 375-400 degrees F. (use a thermometer).
In a bowl, mix oil and remaining ingredients until just well-blended.
Drop batter by heaping *tablespoonfuls into hot oil. (Only fry 2-3 at a time)

Fry fritter 2-3 minutes on each side until browned, turn once. Remove with a slotted spoon to a paper towel. Serve with syrup or powdered sugar. 
Serves 3. Recipe may be doubled.


*Hint: always test-fry the first fritter. If it browns too quickly, the inside will not be thoroughly cooked. The temperature or time may have to be adjusted depending on the actual size of the fritter.



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