Corn Fritters (Using Kernel Corn)

Recipe No. 177 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 — 4¼ pounds (4¼ No. 56 dippers)

• Sugar, granulated — 2¼ ounces (4½ mess kit spoons)
• Baking powder — 2¼ ounces (6 mess kit spoons)
• Salt — 2¼ ounces (4½ mess kit spoons)
• Milk, evaporated — 2—14½-ounce cans
• Water (for milk) — 1 quart (1 No. 56 dipper)
• Eggs, beaten — 9 eggs (½ No. 56 dipper)
• Shortening, melted — 6 ounces (¼ mess kit cup)
• Corn, kernel, drained — 2 No. 10 cans
• Fat (for frying) — as needed

Directions

Key ingredients

Baking Soda & Baking Powder · Evaporated Milk

1. Sift flour, sugar, baking powder, and salt together.
2. Combine milk, water, beaten egg, and shortening; add to flour mixture and stir until smooth.
3. Add corn and mix well.
4. Drop by spoonfuls into deep hot fat (375° F.) and fry about 6 or 7 minutes, turning fritters frequently to cook them evenly.
5. Drain on absorbent paper or rack.
6. Serve very hot.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 5½ oz Sugar, granulated — about 1 tsp Baking powder — about 1 tsp Salt — about 1 tsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 5 tbsp Eggs, beaten — ¾ eggs Shortening, melted — ½ oz Corn, kernel, drained — 2 cups Fat (for frying) — to taste

Serve with sirup or jelly.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 177, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.