[Ed: Bill and Veronica are our newest guest bloggers. They were warmly welcomed into the fold when V's eye's lit up at the merest mention of Corn Fritters. I knew you'd be in excellent hands. Please give them a warm, comment laden welcome...]
Nothing says old school cooking like old fashioned goodies like white flour, refined sugar, eggs (with yolks) and, because that just isn’t starchy enough, corn!
When D told me her next 365 Foods assignment was corn fritter day I dragged her along on my trip down memory lane – to a time when KFC was Kentucky Fried Chicken which, in Winnipeg, Manitoba, operated a Champs “dining room” establishment complete with table cloths topped with paper placemats that reproduced a letter from the Queen’s chief of staff recounting how the Queen had enjoyed her chicken dinner (totally true !) [Ed: It is true - I found proof! V, is that you with the pigtails?]
There was no “kiddie menu”, but the “chicken in a basket” was popular with the under 4’6″ set. My husband Bill has fond memories of the Champs salad dressing – kind of a mixture of french, russian, and we both remember the corn fritters. Hot and served with liquid honey for dipping … world class ! So, it is no surprise that Bill and I were keen to recreate this culinary masterpiece in 2010 and to relieve D of her assignment.
After searching high and low on the internet for at least 48 seconds, we opted for our standby recipe website – Allrecipes.com.
* 3 cups oil for frying (we used, what else, corn oil!)
* 1 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon white sugar
* 1 egg, lightly beaten
* 1/2 cup milk
* 1 tablespoon shortening, melted
* 1 (12 ounce) can whole kernel corn, drained (whoa – what is this a salad?!? We used only 1/2 of the can. I the Champs tradition, the corn is really more of an accoutrement)
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
In case you want to know how many calories, fat etc are in each corn fritter delight, the bad news is:
Cholesterol: 20mg (Yikes!).
Oatmeal for the next 6 weeks !
Long live Paula Deen!
[Ed: In an attempt to find something online about this incarnation of KFC as ‘Champs”, I went googling. While I didn’t find anything useful on this front, I did find this strange and titillating piece about the NYT food critic eating KFC. It seems we’re on our way to becoming a professional!]