MORRISTOWN, NJ - With summer Jersey corn available, August is the perfect month to try Louisa Macculloch's Corn Fritter recipe, said Macculloch Hall staff.

The classic southern recipe may date to the time when there was a boarding school at Macculloch Hall.

According to the garden journal kept by George Macculloch (1775-1858), in 1839 the Macculloch’s grew nearly 4 acres of corn on their 26-acre farm. With multiple plantings, the corn was harvested until October 10th that year. Macculloch valued the 1839 corn crop at $106.87.

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Corn fritters are often thought of as a dish from the southern states. This recipe in Louisa Macculloch’s cookbook may date to the time when there was boarding school at Macculloch Hall and many of the students came from the south.

Corn Fritters
To a quart of scraped corn, add a tea cup of wheat flour, two beaten eggs and milk to make a thin batter.

Adapted Corn Fritter Recipe
2 eggs
½ cup flour
¼ cup milk
2 cups fresh corn (cut from cob)
Salt and pepper to taste

  

Cut corn from 3 ears of corn and set aside.  Beat two eggs, add ¼ cup milk, ½ cup flour, and salt and pepper. Once combined, add corn to mixture. Heat pan over medium heat with 2 tablespoons of oil. Once the oil is heated, pour a spoonful of corn mixture in the pan, about 2-3 inches wide. Serve hot with butter.