• 7/16 Corn Fritter Day -

    From Dave Drum@1:18/200 to All on Thursday, July 14, 2022 13:47:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pennsylvania Dutch Corn Fritters
    Categories: Breads, Vegetables
    Yield: 6 Servings

    1 lg Egg; separated
    1 ts Granulated sugar
    3/4 c Whole-kernel corn; thawed
    1/4 c Canned cream-style corn
    3 tb All-purpose flour
    1 tb Chopped chives
    1/8 ts (ea) salt & pepper
    2 tb Oil

    In medium mixing bowl beat together egg yolk and
    sugar. Using wooden spoon, stir in kernel and
    cream-style corn, flour chives, salt and pepper; mix
    well.

    In small mixing bowl, using electric mixer, beat egg
    white until stiff but not dry; gently fold into corn
    mixture.

    In 10" skillet heat oil over medium-high heat; drop
    batter by 1/4 cup measures into skillet, forming 6
    equal fritters.

    Cook until fritters are golden on bottom, about 1 min;
    using pancake turner, turn fritters over. Cook until
    golden on other side, about 1 minute longer.

    Makes 6 servings of 1 fritter each.

    Posted by Fred Peters.

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Thursday, July 14, 2022 13:48:02
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stephanie Alexander's Corn Fritters
    Categories: Vegetables, Breads, Dairy
    Yield: 6 Servings

    1 c All-purpose flour
    1 ts Baking powder
    3 Ears fresh corn; kernels
    - cut from cob
    2 lg Eggs; separated
    1/2 c Heavy whipping cream
    Salt & fresh ground pepper
    1 l Oil for frying; as needed
    2 tb Cane syrup; as desired (opt)

    Whisk flour and baking powder into a bowl and mix in
    corn kernels. Whisk egg yolks with cream in a small bowl
    and stir into the corn mixture; season with salt and
    black pepper. Beat egg whites with an electric mixer
    until fluffy and stiff peaks form in a separate bowl.
    Gently fold egg whites into the batter, retaining as
    much volume as possible.

    Pour vegetable oil into a deep heavy skillet to a depth
    of 3". Heat to 190+|C/375+|F.

    Drop fritters into the hot oil, 2 to 3 tablespoons at a
    time, and cook until golden brown, 2 to 3 minutes per
    side. Drain fritters on paper towels and serve drizzled
    with cane syrup.

    RECIPE FROM: https://tenplay.com.au

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  • From Dave Drum@1:18/200 to All on Thursday, July 14, 2022 13:48:04
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thomas Aloysius Dorgan's Beer Battered Corn Fritters
    Categories: Vegetables, Breads, Beer, Chilies
    Yield: 30 servings

    2 c Sweet corn niblets
    1 c All-purpose flour
    1/3 c Cornmeal
    2 tb Onion; fine chopped
    1 tb Sugar
    1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cayenne
    1 lg Egg
    1 c Beer
    Oil for frying
    Salt
    Honey
    Cayenne
    Sweet Chilli Sauce

    Combine the corn, flour, cornmeal, onion, sugar, baking
    powder, salt and cayenne in a medium bowl. Whisk the egg
    into the beer, then add to the dry ingredients. Stir
    well to combine.

    Heat 2" of vegetable oil to 375+XF/190+XC in a
    heavy-bottomed saucepan over medium-high heat. Carefully
    drop spoonfuls of batter into the hot oil and fry until
    puffed and golden, turning halfway through, 2-3 minutes.

    Remove with a slotted spoon, drain on paper towels and
    sprinkle with salt. Repeat until all the batter is
    fried.

    Serve, slightly cooled, drizzled with honey and cayenne
    or some sweet chili sauce if desired.

    NOTES: Cut the kernels from 2 medium-sized fresh cobs of
    corn. Blanch in boiling salted water for 3 minutes, then
    drain and cool in an ice bath. Drain again and allow to
    air dry slightly before using in the recipe. Thawed
    frozen corn or drained can corn can be used as is.

    Yield: 2-3 dozen Fritters

    RECIPE FROM: http://outlanderkitchen.com

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  • From Dave Drum@1:18/200 to All on Thursday, July 14, 2022 13:49:06
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Savory Corn Fritters
    Categories: Breads, Vegetables, Chilies, Cheese
    Yield: 18 servings

    2 lg Eggs
    2/3 c Whole milk
    1 ts Fine sea salt
    1/2 ts Garlic powder
    1/2 ts Fresh ground pepper
    1/2 ts Ground cayenne
    1 c All-purpose flour
    2 ts Baking powder
    3 c Corn kernels; (abt 1 lb)
    1/4 c Chopped scallion greens
    1 c Sharp Cheddar; shredded
    Oil; for frying

    In a large bowl, whisk together the eggs, milk, salt,
    garlic powder, black pepper and ground cayenne. Whisk in
    the flour and baking powder until just combined. Stir in
    the corn, scallions and Cheddar.

    Heat a cast-iron skillet over medium-low and add enough
    oil to generously coat the bottom of the skillet.

    Once the oil is shimmering hot, add a heaping tablespoon
    of the batter to the skillet. Use the back of the spoon
    to flatten it into a round patty. Repeat to fry 3 to 4
    fritters at once. Fry on each side until golden, about 2
    minutes, then cook for an additional 2 minutes. Add more
    oil as needed.

    Remove from the skillet and transfer to a paper
    towel-lined baking sheet. Repeat until all fritters are
    fried. Serve warm or at room temperature.

    By: Vallery Lomas

    Yield: 18 fritters

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Thursday, July 14, 2022 13:49:08
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Marina's Golden Corn Fritters
    Categories: Breads, Vegetables
    Yield: 32 servings

    2 1/2 c A-P flour
    3 ts Baking powder
    2 ts Dried parsley flakes
    1 ts Salt
    2 lg Eggs; room temperature
    3/4 c Milk
    2 tb Butter; melted
    2 ts Grated onion
    15 oz Whole kernel corn; drained
    Oil for deep-fat frying

    In a large bowl, whisk flour, baking powder, parsley and
    salt. In another bowl, whisk eggs, milk, melted butter
    and onion until blended. Add to dry ingredients,
    stirring just until moistened. Fold in corn.

    In an electric skillet or deep fryer, heat oil to 375+X.
    Drop batter by tablespoonfuls, several at a time, into
    hot oil. Fry 2-3 minutes on each side or until golden
    brown. Drain on paper towels.

    Marina Castle Kelley; Canyon Country, California

    RECIPE FROM: https://www.tasteofhome.com

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