Corn Fritters

Beignets de Farine de Mais

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Corn Meal
  • A Pint of Boiling Milk
  • A Tablespoonful


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.