Saturday, February 10, 2018

Corn Fritters

The simplest pioneer bread was the corn fritter.

  1. Corn Meal - Two (2) Cups
  2. Boiling Water - Just enough make a thick dough; boil 1-1/2 cups and use part of it.
  3. Salt - One half (1/2) Teaspoon 
  4. Optional Spices - peppers, onions,  corn kernels, etc. 
  5. Shortening, lard, beacon grease, bear fat or any type of cooking oil
  6. Cast iron skillet - 11"-12" diameter, or dutch oven
  1. Mix the corn meal, salt, spices and water thoroughly with a spoon until it becomes a thick dough
  2. Form the dough in to thin patties about 1/4 to 1/2" thick and about 4" diameter to pan fry.  Form in to 1" diameter x 5" long bread sticks for deep frying.  Avoid over packing both.
  3. Heat the cooking oil over a stove burner or open fire till hot.
  4. Cook the patties in the skillet, turning occasionally until light brown on both sides.  Deep fry corn bread sticks in the dutch oven. Roast on a flat rock beside the campfire. 

For additional information see the following links:
Blog Table of Contents

Complete Sustainable Living Plan
Blog Table of Contents
Acorn Flour Pancakes
Pemmican Recipe
Hardtack Recipe
Corn Bread
Sour Dough Bread
Corn Fritters
Apple Cider Vinegar
More on making Vinegar
Backing Soda vs Yeast
Baking Soda uses

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