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Subject: Frankfritters & Popcorn Cookies
From: Beth
Date: 2/20/2019, 8:02 AM
To: phaedrus@hungrybrowser.com
On 2/19/2019 5:14 PM, Beth wrote:
Dear Uncle Phaedrus,
When we were kids, me and my cousins, all of us about the same age, would gather at
my grandparents' house every summer for a week on their farm. My Grandma would always
cook special things for us during that week. Two things that I remember and wish I
could get the recipes for are something she called "frankfritters," and a cookie she
called "popcorn cookies." "Frankfritters" were fried sort of like a corn dog, but
with no stick and I don't think they had corn meal in the batter. This was in the
1950s. Grandma passed away many years ago, and I don't know what happened to her
recipes. Can you help?
Beth
Hi Beth,
I had some success with these recipes, but you should remember that there may be more
than one recipe with those names, and the one that I found may not be the same as your
grandma's. I tried to look for older recipes, but it's very difficult to find a particular
recipe on the internet that's from a particular time period because people don't put dates
for recipes when they post them. These are from a cookbook called "Forgotten Recipes" by
Jaine Rodack. This cookbook says that it contains recipes from magazines from the first
half of the 20th century, but it doesn't tell the source magazine for each recipe, just
the date. Recipes with the names of both of your requests were in this cookbook. I keep
wanting to call "Frankfritters" by the name "Frankenfritters"...(grin) See below.
Phaed
Frankfritters (1933)
Hot Dogs:
1 pound hot dogs
2 tablespoons prepared mustard
Prick your hot dogs and cook in boiling water for 10 minutes. When they are cool,
slit them(lengthwise) just enough to spread some mustard inside each one. Put them
back in their original shape, and set aside.
Batter:
2 eggs
1/2 cup milk
2 tablespoons vegetable shortening
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
oil for deep frying
Beat eggs well; add milk and shortening. Sift your dry ingredients; add them to your
egg mixture and beat til well blended. Fill a frying pan (make sure it's nice and deep)
2/3 full with your vegetable oil. When the oil gets hot (about 370 degrees) you're ready.
To test the temperature just place a bread cube in the oil and if it browns in 60 seconds
you're ready to continue. Now, dip each hot dog into the batter. Fry your fritters til
brown, and drain on paper towels. For an unusual treat, pour hot tomato sauce over them
at serving time.
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Popcorn Cookies (1948)
2 egg whites (beaten til stiff while adding the sugar below gradually)
2/3 cup sugar
4 teaspoons margarine or butter, melted
1 1/2 cups minced popcorn
1/2 teaspoon salt
1 teaspoon vanilla extract
1 small package blanched almonds, toasted
Beat egg whites until soft peaks form; gradually add sugar, beating constantly until
soft peaks form. Set aside. Combine margarine and popped corn together; fold in beaten
egg whites. Add salt and vanilla. Drop batter by teaspoonfuls on to a well-greased cookie
sheet. Decorate with nuts. Bake at 325 degrees for 7 minutes.
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