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Helena Hershberg's Famous Corn Fritters
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Southern Recipe Restoration Project
The contributor: Sherry Habif, a former high school teacher and longtime Atlanta caterer.
The story: "My mother, Helena Hershberg, was always in the kitchen cooking up something delicious, but her favorite pastime was baking.
"One great recipe of Helena's that we love to share is her corn fritters, made from scratch, served right out of the sizzling skillet, with butter spread on them and maple syrup poured on top. They were served special for company with dairy meals, as there is milk in the recipe. The minute they finished frying, they were consumed immediately!" -- As told to Susan Puckett, for the Journal-Constitution
Be careful -- these crispy morsels are addictive, with or without the butter and syrup. They're also extremely easy to make, as long as you have a deep-fat thermometer to regulate the temperature. The original recipe called for using a large kitchen spoon to drop the batter, but we recommend making smaller ones to ensure even cooking. These may be made several hours ahead and reheated briefly in a 350-degree oven.
Hands on time: 30 minutes Total time: 30 minutes Serves: 10-12 servings (makes 3 to 4 dozen 2-inch fritters)
Ingredients:
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2 eggs
1 (15 1/4-ounce) can yellow corn, undrained
1/2 cup whole milk (non-dairy creamer may be substituted)
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
Vegetable oil for deep-fat frying
Butter and maple syrup or honey, optional
Instructions:
In a large bowl, beat eggs. Add corn with liquid. Stir in milk. In a medium bowl, sift together flour, salt and baking powder. Add dry ingredients to wet ingredients and mix together until blended. Line a plate with paper towels.
In a deep skillet, heat about 1 inch oil to 375 degrees. Drop batter by tablespoonfuls into the hot oil until golden brown and crispy. Drain on paper towels. Serve immediately with butter and syrup or honey for dipping.
In a deep skillet, heat about 1 inch oil to 375 degrees. Drop batter by tablespoonfuls into the hot oil until golden brown and crispy. Drain on paper towels. Serve immediately with butter and syrup or honey for dipping.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving (based on 10): 183 calories (percent of calories from fat, 44), 4 grams protein, 22 grams carbohydrates, 1 gram fiber, 9 grams fat (1 gram saturated), 44 milligrams cholesterol, 481 milligrams sodium.
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