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 observed far back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe further still. However, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of clay 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 people feel wonderful. Continuing our culinary historical journey, we find a couple of books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are not about the indian food that is popular today, but instead accounts of the types of food on the menus of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new herbs and spices was responsible for a torrent in recipe manuscripts, many of which are now in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy strove to serve the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookbooks are starting to become popular mostly due to more people being able to read, people having more leisure time and having more disposable income. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pennsylvania Dutch Corn Fritters recipe.
