Dinners · Recipes · Vintage Recipes

Vintage Recipe: Ham and Corn Fritters

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Tucked in the pages of my copy of The American Woman’s Cook Book, my Christmas gift from my wonderful husband, was a recipe clipped out of a newspaper. I love it when there are recipes, either handwritten or cut from an article, that have been lovingly tucked into the pages of a cookbook. It tells me this cookbook was probably some lady’s constant companion in the kitchen and made sure her family was well fed.

This particular recipe, that was part of an advertisement for Royal Satin Shortening. Now, I don’t have Royal Satin Shortening and I’m not about to go buy some, so the shortening I have in my cupboard will just have to do. I’m not even sure Royal Satin is still being made, this ad is old but there is no date on it.

Moving on!

The recipe is for Ham and Corn Fritters, with a Hawaiian pineapple sauce so I’m guessing it was made some time around the sixties when Elvis and Hawaii were big things.

When I made this recipe, I made it as a quick dinner. It did not turn out well, but still tasted just fine. I didn’t get a nice plates picture because there was no way to get this mess to look decent. I even considered not posting about it.

Ham and Corn Fritters, Hawaiian, Maybe? 🌺


Ingredients

  • 6 TBSP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp pepper, I added 1/4 tsp pepper, then more later, because pepper is life
  • 2 cups whole kernel corn
  • 1 1/2 cups ground cooked ham, I used a pre-diced ham. I will be grinding it next time. Dare I say Spam would be a good substitute here? Yikes!
  • 1 egg, beaten
  • 1 TBSP shortening
  • Shortening for pan frying

Let’s get cooking!

  1. Mix dry ingredients in a bowl. 
  2. Add corn, ham, beaten egg and melted shortening, mix thoroughly. 
  3. Heat your shortening in a skillet, I used a few heaping spoonfuls. 
  4. Drop by spoonfuls into hot shortening in your skillet. I have the cutest skillet in the world, you can get an individual pan right over here OR you can get a set here.
  5. What is supposed to happen: flip fritters to cook on both side until each side is a light golden brown, drain on paper towels. Serve!
  6. What actually happened: try to flip the fritters, realize this is not going to turn out well, throw your hands in the air, sigh, pour the rest of the ham and corn mix into the skillet, drain out some hot shortening because it’s popping and you’re scared of getting burned, cook until most of it is some shade of golden brown.
    “Crapcrapcrapcrapcrapcrap!!” -Me, probably
  7. Breathe.
  8. Drain onto paper towels and serve. 
  9. Blog about your failure while watching Dinner at Tiffani’s.
  10. Sob and/or stomp feet.

Optional Pineapple Sauce

I didn’t make this because I didn’t have pineapple juice. Also I totally forgot about it.

  • 1/4 cup sugar
  • 1 TBSP cornstarch
  • pinch of salt
  • 1 1/2 cups pineapple juice
  • 2 TBSP shortening
  1. In a saucepan combine sugar, cornstarch and salt.
  2. Gradually stir in pineapple juice
  3. Cook until smooth, about 10 minutes.
  4. Add shortening and stir until melted.
  5. Serve hot, garnished with a slim slice of orange. Makes 1 1/2 cups

Complete and total fritter fail, but it tasted just fine. I’ll try this again sometime when I get by head on straight and can remember stuff for more than a few minutes. I have been reading My Drunk Kitchen: A Guide to Eating, Drinking, and Going with Your Gut by Hannah Hart recently, so in the MDK spirit, I’m not letting this failure bring me down. Thanks, Harto!

If you aren’t afraid of my #fritterfail and make this recipe, please tag me on instagram @thevintagetart.

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