tag:blogger.com,1999:blog-24170237.post6516763044151816847..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Tuesday Fritters.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24170237.post-8642272779532978292007-02-08T21:21:00.000+10:002007-02-08T21:21:00.000+10:00I don't have an exact recipe - it's more one of th...I don't have an exact recipe - it's more one of those "by eye" things - but you start out with a cup or two of cornmeal, depending on how many you want to make, then pour boiling water over to form a soft (but not watery) mush. Put in a bit of sugar - spoonful, maybe - some baking powder for lift, and enough buttermilk to form a thick-ish batter. Be sure the cooking fat is hot but not smoking hot. Drop by spoonfuls (I use the side of the spoon and sort of carefull poke them flat). Cook until golden and crispy on both sides, drain on paper towels. Serve with maple syrup, bacon, sausages, etc. :-) Good eatin'!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-28085385978452708512007-02-08T05:59:00.000+10:002007-02-08T05:59:00.000+10:00Hi Nene - Yes, the naming of pancakes and fritters...Hi Nene - Yes, the naming of pancakes and fritters is an inexact thing, isnt it? I dont think your mother was making a mistake at all. I guess you could say there is a pancake-batter spectrum. Anyway, her corn fritters sound fantastic, I might try them for breakfast at the weekend.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-3200397514010077712007-02-08T01:10:00.000+10:002007-02-08T01:10:00.000+10:00In the American South, we have fritters, but the o...In the American South, we have fritters, but the ones I'm familiar with are not necessarily dipped. For example, the cornmeal fritters made by my mother (and me) consist of cornmeal, baking powder, a bit of sugar, boiling water and buttermilk - we also like to add a couple of handfuls of fresh corn cut off the cob (or frozen out of season) and finely sliced green onions. The ingredients form a thick-ish batter (not as thin as pancake batter, more edging towards cake batter) which is dropped by spoonfuls into hot fat and fried until golden and crispy on both sides. Leave out the onions, and these fritters are served with maple syrup for breakfast. Of course, my mother may have called them fritters erroneously.Anonymousnoreply@blogger.com