Hundred-year-old Corn Fritters Recipe

Remember the first time you had corn on the cob this summer? . . . and, how special it was? . . . and, how much you ate? The corn was so sweet and tender. Back then, I’d buy a half-dozen ears at the farmer’s market – and my husband and I could easily polish it off at one meal.

Now, as the season winds down, I’m getting a little tired of corn. So when a neighbor gave me ten ears of corn a few days ago, I was looking for ways to use it. And, then I remembered Corn Fritters. . .

I found an incredible recipe for Corn Fritters in a hundred-year-old cookbook. The Fritters were crispy on the outside and contained just the right amount of corn. The recipe was perfect – it was both easy to make and tasty. Bring on the corn!

Here’s the original recipe:

Lowney’s Cook Book (1912)

And, here’s the recipe updated for modern cooks:

Corn Fritters

  • Servings: 15-20 fritters
  • Difficulty: moderate
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1 cup corn (fresh corn cut from the cob is best; canned creamed corn could also be used)

1 cup flour

1 teaspoon salt

dash red pepper

1 egg

1/2 cup milk

1 tablespoon olive oil

shortening or lard

Put flour, salt, red pepper, egg, milk, and olive oil in a mixing bowl; beat until combined. Add corn and stir until the corn is evenly distributed throughout the batter.

Heat 1/2 inch of shortening until hot in large frying pan. Drop spoonfuls of batter into hot shortening.  Flip fritters and fry until golden brown on both sides. Remove from heat and drain on paper towels. Serve immediately.

Cook’s note: The original recipe called for 2 teaspoons salt. This seemed like a lot to me, so when I updated the recipe I only used 1 teaspoon.

Old-fashioned Tomato Succotash Recipe

I always thought Succotash was a mixture of corn and lima beans, so I was surprised to see a recipe in a hundred-year-old magazine for Tomato Succotash. The recipe called for seasonal vegetables – tomatoes, corn, green pepper, and onions – so, of course, I had to give it a try.

The medley of vegetables was delightful.  This recipe is a keeper. And, I know that it will become part of my repertoire of recipes that I regularly make.

Here’s the original recipe:

Source: Good Housekeeping (August, 1917)

I’m not sure what is meant by “green corn” in the recipe. When I made the recipe, I took it to mean tender (perhaps slightly immature) corn.

And, here is the recipe updated for modern cooks:

Tomato Succotash

  • Servings: 5 - 7
  • Difficulty: easy
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4 large tomatoes

3 large ears of corn , cooked (tender corn is best)

2 tablespoons butter

1/ 2 green pepper, chopped

1 small onion, chopped

1 teaspoon salt

1 tablespoon sugar

1/4 teaspoon paprika

Peel and slice the tomatoes, set aside. (I put the whole tomatoes in boiling water for about 30 seconds, then removed from the hot water and put briefly in cold water. The skins are then easy to slip off the tomatoes).

Cut the corn from the cob. Set aside.

Put the butter in a large skillet; melt using medium heat. Add green pepper and onion; saute until tender. Stir in the sliced tomatoes, corn, salt, sugar, and paprika. Cook until the mixture is hot and bubbly. Remove from heat and serve.