Corn Fritters (Using Cream-style Corn)
Recipe No. 176 from the U.S. Army's WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 176 from the U.S. Army’s WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Flour, sifted — 5 pounds (5 No. 56 dippers)
- Sugar, granulated — 2½ ounces (5 mess kit spoons)
- Baking powder — 2½ ounces (7 mess kit spoons)
- Salt — 2½ ounces (5 mess kit spoons)
- Eggs, beaten — 10 eggs (½ No. 56 dipper)
- Shortening, melted — 7½ ounces (⅓ mess kit cup)
- Corn, cream-style — 9 No. 2 cans
- Fat (for frying) — as needed
Directions
Key ingredients
- Sift flour, sugar, baking powder, and salt together.
- Combine beaten egg, shortening, and corn; add to flour mixture and stir until smooth.*
- Drop by spoonfuls into deep hot fat (375° F.) and fry about 6 or 7 minutes, turning fritters frequently to cook them evenly.
- Drain on absorbent paper or a rack.
- Serve very hot.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 6⅓ oz Sugar, granulated — about 1¼ tsp Baking powder — about 1¼ tsp Salt — about 1¼ tsp Eggs, beaten — ¾ eggs Shortening, melted — ⅔ oz Corn, cream-style — ¾ No. 2 cans Fat (for frying) — to taste
If necessary, add water to make batter of proper consistency. Serve corn fritters with sirup or jelly.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 176, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.