Sunday, December 04, 2005


Lets talk Fritters

I am not a chef or a professional cook.
I'm a old fashioned cook who simply cooks to keep my family
fed and watered every day.
Regional foods always have interested me.
So far we have been sharing many recipes well known from our State, as we are particularly well known for Popular Bourbons and whiskeys, etc...
I personally don't care for the taste of Bourbon by itself,
but cooking with it adds a flavor you can't get any other way.
Now, Back to fritters...

'Webster's' dictionary:
"Fritter comes from the Latin frictura, from Latin frictus",
which is the past participle of frigere, meaning to roast:
"a small mass of fried or sautéed batter often containing fruit or meat".

Who Knew Fritters had such a legacy ?
We always thought the recipe was invented to get rid of extra corn bread batter and / or bits and peices of veggies or apples. Growing up, we believed in not wasting any food, for any reason. Letting any food spoil was not an option. We ate what we were served and enjoyed what we ate. I remember how secretly horrified my Aunt was when she was given her first teflon skillet. She believed in cooking with iron. Meats, Cornbreads, Cakes, Soups. She made all of her meals in her iron skillet and iron dutch oven, that- by the way, had the heaviest iron lid imaginable.
Fritters are very versatile.
They can be used as a side dish or a dessert or even as an appetizer.
You may use fresh, frozen or canned product.
The recipes can be changed to suit your needs and your taste.
You can use any type pan to fry them up: a deep fryer, an electric skillet , an iron skillet or 2 qt. saucepan. Just make sure your vegetable oil is good and hot.



My quick fritters,
for when you don't have time to fritter around :)


Mix Muffin mix & egg with spatula and place in refrigerator
until grease gets good and hot.

Drop by Tablespoon full into hot grease.

After app. 3 minutes turn with wooden spoon.
Continue cooking app~ 3-4 additional minutes
When light golden brown, remove and
place on paper towel to drain.

Enjoy !
~Bluegrass Gardner



1 egg, slightly beaten
1/2 cup milk
1 tablespoon melted Crisco.
1 cup diced pared apples or drained crushed pineapple
1 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1 teaspoon cinnamon

Combine egg and milk in large bowl.
Stir in one tablespoon melted Crisco and apple.
Combine flour, granulated sugar,
baking powder and salt.
Add to egg mixture.
Stir just until mixed.
Drop by tablespoonfuls,
a few at a time into hot oil heated to 365ºF.

Fry about 4 minutes or until golden brown.
Turn as needed, brown evenly.
Remove with slotted metal or wooden spoon.
Drain on paper towels.

Combine confectioners' sugar and cinnamon in small bowl.
Roll fritters in mixture while warm.
Serve immediately.
Serves 6-8.



1 1/2 cups flour
3 tsp baking powder
3/4 tsp salt
1 egg, separated
3/4 cup milk
1 1/2 tbsp vegetable oil
1 can (12 oz) kernel corn
(drained, save the liquid to add with dry ingredients)

Beat egg white until stiff.
Set aside. With same beater, mix yolk, milk, oil and liquid from corn.
Gradually fold in dry mixture, fold in egg white.
Mix corn in gently.
Drop by spoonful into hot oil.
cook app 5 minutes, turn once.
Should be a nice golden brown.



1 can creamed corn
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. paprika
2 eggs

Mix altogether and drop by
spoonfuls in hot oil.
When browned, drain on paper towel.



3 c. Self-Rising Flour
1/2 c. Sugar
3 Eggs, beaten
1/4 tsp. Salt
1 (16 oz.) can Cream Corn

Mix well.
Fry in hot oil (350 deg.) until brown & floating.
Roll in powdered sugar.



2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup grated cheddar cheese
1 cup chopped apples

In large bowl, beat the eggs, add the milk.
Mix well. Sift the flour with the baking powder and salt.
Add this to the egg mixture.
Lastly, add the cheese and apples.

Deep fry in hot oil by the spoonfuls till golden brown.

app~ 24 small fritters.



One cup of flour
2 eggs beaten (separate yolks from whites before beating)
1 tablespoon of butter
1 cup of milk or water, add egg whites last.
Slice 3 bananas round and stir into the batter, a little lemon improves it.
Fry by spoonfuls in hot lard, having a slice of banana in each fritter.
Sift powdered sugar over them and serve.

*The same recipe is used for pineapple fritters, omitting the bananas and lemon.

'Old Louisville Recipe Book'
(ORIG recipe from 1903)


I have one last recipe to share.
This recipe calls for
right off the stalk,
just shucked,
ears of corn.
If you aren't completely frittered out by now,
read on...


4 lg. ears corn
2 eggs, separated
2 Tbsp. all-purpose flour
1 Tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a
plate, carefully slice beneath the rows in a steady downward motion.
With the back of the knife, scrape the cobs to extract the juice.
Grate the kernels from the remaining 2 ears, cutting off the kernels
at just half their depth and scraping off pulp on the cob.
Put all the corn kernels, pulp and juice into a bowl.
The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light.
Beat in the flour, sugar, salt and pepper to taste.
Stir in the corn.
Beat the egg whites in a large bowl until stiff.
Fold them into the corn mixture.
Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden.
About 30 seconds each side.
Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

~unknown recipe author


Thank You for frittering away some time with me.

I know, I know

but....I just HAD to....

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