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CORN FRITTERS

(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)







Grate two cups of corn from the cob. Ears that are too old for eating in
the ordinary method will serve very well for this. Mix with the corn one
egg, beaten light, a cup of sweet milk into which has been stirred a bit
of soda the size of a pea, two teaspoons of melted butter, a pinch of
salt and enough flour to make a thin batter. Beat well together and fry
on a griddle as you would cakes for breakfast.
ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
add two ounces of butter rubbed to a cream, add also some soaked bread
(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
of sugar, one yolk and one whole egg; one ounce of blanched and pounded
almonds. If too thick add more egg, if too thin more bread. Fry a nice
brown.

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GREEN CORN FRITTERS

Grate pulp from six cars of corn; with a knife scrape down the pulp
into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of
milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder
and a pinch of salt. Drop with a spoon on a well-greased griddle. The
cakes should be the size of a silver half dollar. Bake brown on either
side and serve hot. These should not be fried as quickly as griddle
cakes are fried, as the corn might then not be thoroughly cooked.

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CORN FRITTERS

1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup fine bread crumbs
1-1/2 cups milk
1 egg
1 tablespoon butter
1 tablespoon molasses
Sift together flour, salt and baking powder; add bread crumbs, then
the milk slowly; add well-beaten egg, butter, and molasses. Fry in
deep hot fat. Serve hot with powdered sugar and lemon juice or hard
sauce.

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CORN FRITTERS

From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two
eggs, whites and yolks beaten separately, two cups flour, one
teaspoonful baking powder mixed with flour. Chop some good tart
apples, mix them in the batter and fry in hot lard. Serve them with
maple syrup.

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Green Corn Fritters

Cut the corn from three good sized ears and chop it slightly. Add one

well beaten egg, one-half cup of milk, one tablespoonful of sugar,

one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and

flour enough to make a thin batter. Put one teaspoonful of baking powder

in the flour, fry to a golden brown in boiling fat.

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11 Corn Fritters

Grate the corn; allow an egg and a tablespoonful of cream for every

cupful. Beat the eggs well; add the corn by degrees, beating very hard,

salt to taste; put in a tablespoonful of melted butter to every pint of

corn; stir in the milk, thicken with just enough flour to hold together,

say 1 tablespoonful for every two eggs, cook on the griddle. Serve with

lamb or pork chops.









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