Built in 1798, the Unionville Tavern in Ohio’s Western Reserve, became a rest stop where weary 19th century passengers traveling by wagon or stagecoach could find a hot meal and a warm bed.
Two hundred plus years later, the Old Tavern holds special memories for me. It was the place my husband took me on our first date and the place we chose to have our wedding night dinner. One of their original recipes, kept secret for nearly 200 years, was for corn fritters. Deep fried and dusted with delicate powdered sugar, these delicious treats served with Ohio-made maple syrup, still linger in the memories of many local diners. I came upon the recipe – updated many years ago by Old Tavern owners and chefs. It was used until the restaurant closed its doors. A piece of local history, this recipe is a treasure that should not be forgotten.
Old Tavern Corn Fritters
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- 2 eggs
- 1/3 cup milk
- 1 can (15 ¼ oz) whole kernel corn, drained
- 1 tablespoon butter, melted
- Oil for deep frying
- Confectioner’s sugar
- Maple syrup, warmed
In a bowl, combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter. Stir into dry ingredients, just until blended. In a deep fat fryer or electric skillet, heat oil to 375° . Drop batter by heaping teaspoons into hot oil; fry for 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioner’s sugar. Serve with warm maple syrup. Yield about 2 dozen fritters.
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