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[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 –


* 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.


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In case you want to know how many calories, fat etc are in each corn fritter delight, the bad news is:
Calories: 133,
Fat: 7.8g,
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!]