CORN FRITTERS
Corn fritters are the offspring of two culinary traditions: indigenous American corn cookery and European frying techniques. The dishes we know today likely emerged in the American South sometime between the 17th and 18th centuries. Every golden fritter on your plate is a reminder that great food often comes from cultural collision and necessity. That is why they feel just as at home at a church picnic in Mississippi as they do at a fish fry in Minnesota, a farm stand in Iowa or a Brooklyn restaurant charging twenty four dollars for three of them with avocado crema. The recipe changes but the idea is more than 500 years old.
