Corn fritters
Corn fritters
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| Main ingredients | Corn, egg, flour, milk and butter |
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Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
Native Americans had been using ground corn (maize) for food thousands of years before European explorers arrived in the New World. Corn-based staples, such as corn flatbread, arepa and cornbread is a staple food in Pre-Columbian Americas. By that time, the native Americans however, has not yet developed the deep fried technique which requires ample of cooking oil.
European settlers subsequently learned the recipes and processes for corn dishes from the native Americans, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. The development of corn fritters in Americas probably took place in the Southern United States, which has developed fondness of deep fried food in their cuisine, such as fried chicken.
On another side of the world, the corn seeds was brought from the Americas and introduced into Southeast Asia circa late 16th century through Spanish and Portuguese traders. The maize plant is thriving in tropical climate of Indonesia, and soon it became a staple food plant in drier areas of central and southeastern Indonesia, since unlike wet rice, maize requires fewer amount of water. Coconut and palm oil has been an essential part in Indonesian cuisine for ages, and they have developed deep fried technique using this palm oil. The deep fried technique was probably borrowed from Portuguese colonials. Thus, Indonesians has developed their corn fritters recipe, as perkedel jagung or bakwan jagung.
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Wikipedia