Ingredients
1 cup) cake flour (not self
1 raising)
2 tsp baking powder
1/2 cup) white sugar
1 tsp salt
2 tbsp melted butter
1 large egg
1 can ( 410 gm ) of cream style
1 sweet corn
1 veg/sunflower oil for
1 frying
Directions
Method: Sieve dry ingredients into a mixing bowl and make a well in
the centre. Add melted butter and mix. Beat egg lightly in a seperate
bowl and add milk to it. Now gradually stir egg-milk mixture into dry
ingredients-butter mixture. Remove any lumps by beating lightly.
Lastly add tin of sweet corn and mix into a fluid consistency. (Add
more milk if batter is too stiff).
Drop tablespoons full into hot oil (preferably using a non-stick pan)
and fry until golden brown on both sides. Drain on paper towels and
serve warm with coffee or tea.
Servings: 4 servings
Corn Fritters (Perfect For 4 '0 Clock Tea) Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be traced back into the far past, in truth as far back into history as ancient Egypt, and maybe further still. However, mostly, these old records were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also recounts how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including basil and rosemary. These new herbs and spices prompted an explosion in publications on food, the majority of which are now in private libraries. Over the following few centuries, the rich families of Wesstern Europe tried to serve the most exotic meals, and because of this the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Corn Fritters (Perfect For 4 '0 Clock Tea) recipe.
