Corn fritter

Corn fritter is a type of fritter made from corn. Originating from Native American cuisine, corn fritters are a common dish in the Southern United States and are also found in other cuisines around the world.

History

Corn fritters have a long history in the United States, with roots in Native American cuisine. The dish was adopted by European settlers and has since become a staple in Southern cooking. Corn fritters are also popular in other parts of the world, including Indonesia, where they are known as perkedel jagung, and Australia, where they are a common cafe menu item.

Preparation

Corn fritters are typically made by combining fresh or canned corn kernels with a batter made from flour, eggs, and milk. The mixture is then fried until golden brown. Variations of the recipe may include additional ingredients such as onions, peppers, or cheese. In some regions, corn fritters are served with syrup or honey, while in others they are served with a savory dipping sauce.

Nutritional Information

Corn fritters are high in carbohydrates due to the corn and flour used in their preparation. They also contain protein from the eggs and milk, and can be a source of vitamins and minerals if vegetables are added to the recipe. However, as a fried food, corn fritters can be high in fat and calories.

Cultural Significance

In the Southern United States, corn fritters are often served as a side dish at barbecues and picnics. They are also a popular dish at state fairs and other outdoor events. In Indonesia, perkedel jagung are often served as a snack or side dish, while in Australia, corn fritters are commonly served as a breakfast or brunch item, often topped with avocado and bacon.

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Buñuelos de maíz in Barranquilla
• 
  Corn fritters at a pop-up event in Sonoma, California
• 
  Peruvian corn fritter
• 
  Perkedel Jagung in Jakarta
• 
  Making pelas jagung in Bojonegoro