Corn Fritters (2) Collection
1950's corn fritters 
corn fritters like my grandmother's 
corn fritters from the 1950 culinary arts institute cookbook 
1 cup  sifted flour
1 tsp  baking powder
3/4 tsp  salt
1/4 tsp  paprika
2 cup  cut cooked corn
2   eggs, separated
sift flour, baking powder, salt and paprika together. add corn and 
beaten egg yolks; fold in stiffly beaten egg whites. fry in hot deep fat 
(365 f) until browned. drain on absorbent paper. serves 6. 
corn fritters like my grandmother's 
1-1/3 cup  flour
1/2 tsp  salt
2 tsp  baking powder
2 tsp  sugar
2/3 cup  milk
1   egg
1 Tbsp  vegetable oil
1 cup  fresh kernel corn ( frozen and thawed or well-drained canned corn
can  be substituted)
  vegetable oil for frying
combine flour, salt, baking powder and sugar. blend well, then 
slowly add remaining ingredients, mixing well. add the corn last, and 
mix it in gently. 
heat 1/2" of oil in a skillet, and using a ladle, drop tablespoons 
of batter into oil to cook. when the top is bubbly, turn over and cook 
the other side. drain on paper towels. serve with butter and syrup, or 
creole gumbo pot 
1 small  eggplant
2 tsp  salt
3 Tbsp  olive oil
1 large  onion, chopped
1   red pepper, seeded, diced
1   garlic clove, crushed
2 tsp  paprika
1/2 tsp  hot chili powder
4 oz.  fresh okra
3/4 cup  frozen corn, thawed
2 cup  boiling chicken stock
1 can  tomatoes in tomato juice [8 oz]
2 Tbsp  long grain white rice
8 oz.  peeled cooked medium-size shrimp, thawed if frozen
  salt to taste
  fresh ground pepper to taste
  fresh dill sprigs [opt]
trim stalk end from eggplant. cut in 1/2" pieces and place in a colander. 
sprinkle with 2 teaspoons salt; let stand 30 minutes. rinse under cold 
water and drain well. heat olive oil in a saucepan. add eggplant, onion, 
red pepper and garlic and fry over low heat 5 minutes, stirring 
frequently. stir in paprika and chili powder and cook gently 2 minutes. 
trim stalk ends from okra and discard. cut okra in quarters. add okra, 
corn, chicken stock and tomatoes to eggplant mixture. break up tomatoes 
with a spoon. stir in rice, cover and simmer gently 25 minutes or until 
vegetables and rice are tender. add shrimp to mixture and heat through 5 
minutes, stirring occasionally. season with salt and pepper. garnish with 
dill sprigs, if desired. 
variation: stir in 2/3 cup half-and-half and heat through just before 
creole seafood gumbo 
1/4 cup  butter or margarine
2 Tbsp  flour,all-purpose
2 cup  liquid[water/seafood juice]
2 cup  cut okra
2 cup  peeled,cubed tomatoes
1 large  onion,chopped
1 small  green bell pepper,chop
1 tsp  tabasco sauce
1/8 tsp  thyme
1   bay leaf
2 cup  shrimp, crabmeat, oyster combo
3 cup  hot cooked rice
melt butter in large saucepan; blend in flour and cook over low heat, 
stirring constantly, until dark brown. add liquid, okra, tomatoes, onion, 
pepper, tabasco, thyme and bay leaf; bring to a boil, then cover and 
simmer 30 minutes, stirring frequently. add seafood and cook, covered, 
(ID: 3989) Mirror: Thu, Jan 13, 2005

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