Do you have fear of frying? I overcame mine a few years ago with some -- as it turned out, unnecessary -- reassurance from a nearby fire extinguisher. And a whole new world opened. Frying is easy, quick and adds so much flavor and texture to ordinary ingredients. And by ordinary, I mean things you probably already have in your pantry or refrigerator like eggs and flour. It's a good way to incorporate fruits and vegetables into one's diet! I recently discovered two ears of corn lurking in my fridge from an overly ambitious farmer's market trip at the same time I found a vintage recipe for corn fritters. Kismet!
This recipe is from Grace Johnson, a Park Slope, Brooklyn, resident, whose wonderful 1940s handwritten book of recipes I purchased from a stoop sale a few years ago. You can read her story here.
These are light, fluffy and savory fritters. Really, really good. (And you can whip them up in a jiffy when a friend unexpectedly rings your doorbell on Sunday night -- see end of post.)
Begin by organizing your ingredients. Beat the egg, mix in the milk and other ingredients.
It will seem like there's not enough liquid, but there will be. Add the corn in last.
Drop the batter by teaspoon...
...into the hot oil. Fry until golden on one side.
Then flip the fritters over using a slotted spoon, or even a fork.
I've included the original recipe, and then thoughtfully wrote it out (you're welcome).
Our friend Alec, below, with a plate of corn fritters. He bicycled over on his hand-built bamboo bike just in time for dinner! Hmmmm.....