Corn Fritters (1912) ★★★★

Here's a way of getting some vegetables into your breakfast!

Original Recipe:
1 c. corn, cut off the cob
2 c. flour
pinch salt
1 tbsp. sugar
1 1/2 tbsp. baking powder
enough water to make thick batter dough

Mix all together and drop by spoonfuls into a pan half full of hot oil. Cook until nicely browned on all sides. Drain on paper towels. Serve with maple syrup.

The Verdict:
I was surprised to find that these were actually pretty good! With just water and flour, the dough was a little tough, but not so bad that it was gross. With the maple syrup these fritters could almost be dessert! Little Y liked hers so much that she used one to play the piano (okay, so maybe that's just strange). Mr. Man thought they were okay, but he tried them with mustard and said they were even better as a savory treat.

Modernized Recipe:
(Adapted from The Farmer's Wife)

1 cup CORN
2 cups FLOUR
A pinch of SALT
1 tablespoon SUGAR
1 1/2 tablespoons BAKING POWDER

1. In a fry pan, heat the oil on medium-low heat.
2. In a medium bowl, mix together the flour, salt, sugar, and baking powder. Add the corn. Add in water, a little at a time, to make a thick dough.
3. Using a spoon or an ice cream scoop, drop about a tablespoon of dough into the hot oil at a time. Fry until browned on both sides. Let the fritters drain on paper towels. Serve with maple syrup (or mustard!)

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.