Time Traveling Table

Let’s talk about corn fritters—because apparently, deep-frying dough is a culinary instinct as old as time. These golden, crispy bites of perfection were the 1600s version of comfort food, proving that even in a world without DoorDash, people knew how to treat themselves. Native Americans had been working magic with corn for centuries before European settlers arrived and thought, “Hey, what if we fried this?” And thus, corn fritters became a staple—part survival food, part indulgence, and 100% delicious.

Now, if you’re picturing fluffy, sugary fairground fritters, slow your butter churn. The 1600s version was a little more rustic, made with simple ingredients like cornmeal, fresh or dried corn, and maybe a splash of milk if you were lucky. No baking powder, no electric mixers—just good old-fashioned ingenuity and an open fire. So, if you’re ready to channel your inner colonial cook (minus the whole living-in-a-thatched-hut part), let’s dive into a recipe that keeps it as authentic as possible—because history tastes better when it’s fried.

This recipe reflects ingredients that would have been available in colonial America, using cornmeal as the base, flavored with simplicity and fried in lard for authenticity.

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Ingredients

• 3/4 cup cornmeal (stone-ground if possible)
• 1/4 cup corn kernels
• 1/2 cup water (or milk, if you’d like a more modern recipe)
• 1 large egg
• 1 tablespoon honey (or sugar, optional for a touch of sweetness)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder (optional, this would not have been used but can be added for slight puffiness)
• 2-3 tablespoons lard (for frying)

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Instructions

1. Mix the Batter:
   • In a mixing bowl, combine the cornmeal, corn kernels, salt, and baking powder (if using).
   • Add the egg and water (or milk) and stir until a thick batter forms. If you want a sweeter fritter, stir in the honey.
2. Heat the Lard:
   • In a heavy skillet (cast iron preferred), heat the lard over medium heat until it is hot but not smoking. Test the temperature by dropping a small amount of batter into the skillet—it should sizzle immediately.
3. Cook the Fritters:
   • Drop spoonfuls of batter into the hot lard, flattening slightly with the back of the spoon to form small cakes.
   • Fry for 2-3 minutes per side, or until golden brown and crisp.
4. Drain and Serve:
   • Remove the fritters from the skillet and drain them on a plate lined with cloth or paper towels.
   • Serve warm, either as is or with a drizzle of honey for a sweet touch.

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Notes

• Texture: For a chunkier texture, you can mix in fresh or dried corn kernels if available.
• Savory Option: Add a pinch of sage or a small amount of finely chopped onion for a savory version.
• Serving Suggestions: These fritters are versatile—serve as a side dish, snack, or breakfast treat.

This simple and authentic recipe captures the heartiness and flavor of colonial cooking, with crispy edges and a tender, slightly crumbly inside.