Corn Dodgers
Ingredients
Directions
Prepare
In a bowl, combine cornmeal, salt, and sugar.
Pour enough boiling water to wet the mixture.
Shape the mixture into small, flat cakes about 1 inch thick.
Fry and serve
Fry the cakes in boiling fat for 15 to 20 minutes.
Serve very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the body of the fritters, setting into a firm, starchy crumb when fried.
- Boiling water
- Hydrates the cornmeal so it becomes a workable dough that holds its shape.
- Sugar
- Adds sweetness and helps the exterior brown in the hot fat.
The step that matters
Frying the cakes in boiling fat. The fat must be hot enough to crisp and brown the outside quickly. If it is too cool, the cakes absorb grease and turn heavy and soggy before the centre cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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