Corn Fritters

Beignets de Farine de Mais

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Corn Meal
  • A Pint of Boiling Milk
  • A Tablespoonful of Butter
  • 3 Eggs
  • ¼ Cupful of Sugar
  • Flavoring to Taste
  • ¼ Spoonful of Salt

Method

Beat the yolks of the eggs and the Corn Meal together, and add the melted butter and milk, stirring and beating well. Add the salt and any flavoring Extract preferred, and lastly, the whites of the eggs, beaten to a stiff froth. Fry in boiling lard, dropping in by spoonfuls.