Unicorn (Unicorn@Indenial.com)
Wed, 23 Jun 1999 20:26:33 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I have said it before, and I'll say it again: there is no better food
funny than a true food funny. This one is from reader Karen Hassall,
who says "I think this is hilarious, but then again, it's a true story
about my husband."
One year for our anniversary my husband was preparing a Burgundy
sauce, and the recipe called for the cook to "reduce by half 2 cups
Burgundy, 1 cup strong beef broth," etc. He always starts by
gathering up all the ingredients. He had almost everything laid out
on the counter when he turned to me and said "How much is half of "a
dash of salt?".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is another dish that has been cooked and eaten by American
Indians of the Southwest since prehistoric times. Some of the
ingredients have surely been modified over the centuries, as different
grains and cooking oils became available, but you can rest assured
that this dish has been around in one form or another for many
thousands of years.
Corn Fritters
4 ears fresh corn
3 cups (750 ml) lard or oil for deep frying
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
3 eggs, beaten until light
Clean the corn and cut the kernels from the cob. Using the dull edge
of a knife, scrape the cob to remove as much "milk" as possible from
the cobs, catching it in a small bowl. There should be about 1+1/2
cups (375 ml) corn and liquid. Sift the dry ingredients together into
a mixing bowl. Add the corn, the reserved corn "milk", the eggs, and
fold to combine thoroughly. Heat the oil in a deep pot until it
reached 350F (180C), or until the surface shimmers. Drop the batter
in the hot oil by the teaspoonful and fry until golden brown on all
sides. Drain on paper towels and serve immediately. Makes about 4
dozen fritters.
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