Ham Fritters

Recipe No. 180 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 — ¾ pound (¾ No. 56 dipper)
• Baking powder — 2¼ ounces (6 mess kit spoons)
• Pepper — ⅔ ounce (2 mess kit spoons)
• Milk, evaporated — 1—14½-ounce can
• Water (for milk) — 1 pint (½ No. 56 dipper)

Eggs, beaten — 32 eggs (1½ No. 56 dippers)

• Ham, cooked, chopped — 9 pounds (8 No. 56 dippers)
• Onions, chopped — 2⅔ ounces
• Fat (for frying) — as needed

Directions

Key ingredients

Baking Soda & Baking Powder · Evaporated Milk

1. Sift flour, baking powder and salt together.
2. Combine milk, water, and beaten egg; add to flour mixture and stir until smooth.
3. Add ham and onions; mix well.
4. Drop by spoonfuls into deep hot fat (375° F.) and fry about 2 to 3 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 — 1 oz Baking powder — about 1 tsp Pepper — about ⅓ tsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2½ tbsp Eggs, beaten — 2½ eggs Ham, cooked, chopped — 11½ oz Onions, chopped — about 1¼ tsp Fat (for frying) — to taste

Serve with sirup.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 180, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.