Cornmeal Fritters

These little fritters are a treat that can be eaten as a side dish or dropped into your bowl of stew or soup. Preparation is simple and quick and something different and very enjoyable. A perfect match for these fritters would be any type of cooked greens, such as collards, kale or a veggie of your choice.

If you like bean soups these fritters will be a perfect match. The fritters are best served with a dish that has a sauce or broth. When serving Chili these fritters make your dish a all time winner.

You can use white or yellow corn meal. Once you add the hot water you should start to fry your fritters. If it is cold it will be too stiff to handle. Be careful not to put in too much water or make the dough too loose. Your oil should be set at 350 degrees before putting your fritters into the oil.

Hot water corn meal fritters were originally served by the old timers when they had a harvest of collard greens or kale. They would prepare a large pot of greens seasoned with some type of meat and served the fritters on the side which everyone put right onto their plates to soak up all the savory juices or "pot licker".

Serve fritters on a separate dish for everyone to help themselves.

• Make sure your oil is hot.
• You can also spoon out corn meal dough into hot oil.
• Leave space between each fritter.
• You can add chopped onions and peppers to corn meal batter.
• Keep fritters warm until ready to serve.
• Approximately 20 min. needed to cook fritters and lightly brown.
• Cook one batch at a time.

There are many versions of fried corn meal fritters. Depending on the texture you prefer and what you will be serving your fritters with makes it easy to choose what meal they match.

The original recipe renders a crispy fritter which can also be flattened out before frying. and is soft inside but not moist which is great served with soups or stews. A plus with the old fashioned fritters is you don't have to worry about added calories.