keljonma
Epicurean Goddess
Corny Fritters
Yield 100 Fritters
1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (105 - 115)
1/2 cup cornmeal
1/3 cup sugar
1/3 cup Crisco shortening
2 tsp salt
1 3/4 cup milk
3/4 cup cream-style corn
2 eggs, lightly beaten
6 cups unsifted all-purpose flour
Shortening for frying
Confectioners sugar for coating, optional
Dissolve yeast and sugar in water. Combine cornmeal, sugar, shortening, salt and milk in heavy saucepan. Cook until thickened, stirring often. Cool until lukewarm. Combine corn and eggs in large bowl; stir in yeast mixture and cooled cornmeal mixture. Mix thoroughly. Stir in 5 cups flour; turn out on floured board and knead until dough is smooth and elastic, using an additional 1 cup flour. Place in greased bowl, turn greased side up. Cover; let rise in a warm place until double, about one hour.
To make fritters: punch down dough; divide into quarters. Roll each quarter on a greased surface 1 inch thick and into a square 5 x 5 inches. Cut into 1 inch squares. Drop pieces into hot shortening (365) and fry until brown, turning once. Drain on brown paper bag or paper towels. Roll in confectioners sugar, or alternately, serve with warmed maple syrup. Serve hot.
These freeze well and can be reheated, covered in the microwave.
Yield 100 Fritters
1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (105 - 115)
1/2 cup cornmeal
1/3 cup sugar
1/3 cup Crisco shortening
2 tsp salt
1 3/4 cup milk
3/4 cup cream-style corn
2 eggs, lightly beaten
6 cups unsifted all-purpose flour
Shortening for frying
Confectioners sugar for coating, optional
Dissolve yeast and sugar in water. Combine cornmeal, sugar, shortening, salt and milk in heavy saucepan. Cook until thickened, stirring often. Cool until lukewarm. Combine corn and eggs in large bowl; stir in yeast mixture and cooled cornmeal mixture. Mix thoroughly. Stir in 5 cups flour; turn out on floured board and knead until dough is smooth and elastic, using an additional 1 cup flour. Place in greased bowl, turn greased side up. Cover; let rise in a warm place until double, about one hour.
To make fritters: punch down dough; divide into quarters. Roll each quarter on a greased surface 1 inch thick and into a square 5 x 5 inches. Cut into 1 inch squares. Drop pieces into hot shortening (365) and fry until brown, turning once. Drain on brown paper bag or paper towels. Roll in confectioners sugar, or alternately, serve with warmed maple syrup. Serve hot.
These freeze well and can be reheated, covered in the microwave.
