Dace
Revolution in Progress
15 oz can corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
Bacon grease or margarine for frying
Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest. In a medium sized bowl combine the corn juice youve just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, its time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
http://www.hillbillyhousewife.com/cornfritters.htm
I made these last night to go with our Mexican soup. I added a couple of diced pickled peppers form last summer and a good hanful of shredded cheddar. I browned them in a mix of butter and veggie oil (so the butter would not burn) They were quite yummy. the little bit of heat form the peppers was delicious!
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
Bacon grease or margarine for frying
Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest. In a medium sized bowl combine the corn juice youve just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, its time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
http://www.hillbillyhousewife.com/cornfritters.htm
I made these last night to go with our Mexican soup. I added a couple of diced pickled peppers form last summer and a good hanful of shredded cheddar. I browned them in a mix of butter and veggie oil (so the butter would not burn) They were quite yummy. the little bit of heat form the peppers was delicious!
. This is from a book called "Czech Cuisine", sent to me by a friend of my parents in Prague, back before the fall of the iron curtain (curiously, it is in English; I assume it was meant as a kind of propaganda, showing the wonders of Czechoslovakia). The book appeals to my frugal nature as it has many recipes that testify to the essential scarcity of foodstuffs in the old Soviet block, but shows that what could be found was treated with respect, and the results are unusual enough for my western palate that I find them intrigueing.
