Ingredients
1 egg, separated
1 tsp granulated sugar
3/4 cup frozen whole-kernel corn, thawed
1/4 cup canned cream-style corn
3 tbsp all-purpose flour
1 tbsp chopped chives
1/8 tsp each salt and pepper
2 tbsp vegetable oil
Directions
In medium mixing bowl beat together egg yolk and sugar. Using wooden
spoon, stir in kernel and cream-style corn, flour chives, salt and
pepper; mix well. In small mixing bowl, using electric mixer, beat
egg white until stiff but not dry; gently fold into corn mixture. In
10-inch skillet heat oil over medium-high heat; drop batter by 1/4
cup measures into skillet, forming 6 equal fritters. Cook until
fritters are golden on bottom, about 1 minute; using pancake turner,
turn fritters over. Cook until golden on other side, about 1 minute
longer.
Makes 6 servings of 1 fritter each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Servings: 6 servings
Pennsylvania Dutch Corn Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Weight Watchers
The History of Recipes
Written recipes as a concept can be found way back into the distant past, in fact as far back into history as ancient Egypt, and potentially, even further back. However, generally, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, 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 having made anyone who tried it feel wonderful. Continuing our culinary historical journey, there were a couple of books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are not about the indian curry that is served today, but rather descriptions of the types of food on the menues of the rich and powerful of the period. Over the succeeding few hundred years, the upper classes strove to serve the most exotic banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes of the day. When we get to the twentieth century, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Pennsylvania Dutch Corn Fritters recipe.
