I have no shortage of ways to use the last of the sour cream or yogurt as it drifts past its expiry date (provided it’s not growing tiny Muppets on its surface, yes) – I stir it into pancake, waffle, muffin and banana bread batter, or make scones… I make green sauce or toss it in the freezer. But ladies and gents, we have a new contender… these tiny, tender fritters I came across in the great Edna Staebler’s Food That Really Schmecks (if you’re Canadian, you may remember it) – and though I didn’t think I needed a go-to fritter in my repertoire, it turns out I did.
They’re light and tender, not as heavy as most cake doughnut holes. And did I mention you can stir them up with a fork? And then drop by the the small spoonful into about an inch of hot oil to make fritters that are about a million times better than any Timbit. They remind me of the corn fritters at Chicken-on-the-Way, which are bigger and crunchier, served warm by the bag, with a side of liquid honey for 25 cents. A handful of cornmeal added to the batter will produce something similar, I’m sure of it.
Though I added precise measurements because I know some of you like having them to follow, I followed the general directions that ran in Edna’s story, Those Mouth-Watering Mennonite Meals, which ran in Maclean’s magazine in April of 1954:
1 beaten egg
a little salt
1 cup sour cream or sour milk
1 round teaspoon of soda
flour to stiffen
That’s it. And it works! Seriously delicious for a late summer breakfast (even if you’re out at the cottage and the kitchen is equipped with little more than mixing bowls and forks) to nibble on the patio with coffee. You could even stir in some finely chopped peaches…