10 oz pkg. green giant frozen cream style, corn oil for d
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1 tsp instant minced onion
1/2 tsp salt
2 eggs
Directions
Place unopened corn pouch in warm water for 10 to 15 minutes to thaw.
In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375
degrees. In medium bowl, combine thawed corn and remaining
ingredients; stir until well combined. Drop batter by level
tablespoonfuls into hot oil, 375 degrees. Fry 2 to 3 minutes or
until golden brown. Drain on paper towel. 24 to 28 fritters. TIP:
Corn Fritters can be served with maple syrup or sprinkled with
powdered sugar.
Servings: 4 servings
146498 Corn Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
Recipes as a concept can be found way back into distant history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early records were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. He also informs us how the ancient Romans used many herbs and spices, including many that are still in use today for example basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, such as parsley and basil. These new foods and spices prompted an eruption in recipe publications, most of which are kept safe in academic collections. Over the succeeding few centuries, the upper-class families of the West tried to offer the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes of the day. When we get to the twentieth century, cookery publications were starting to become popular mostly due to more people being able to read, people having more spare time and having more disposable income. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this 146498 Corn Fritters recipe.
