History of Food

History of Food

Saturday, July 23, 2011

National Vanilla Ice Cream Day

Whether enjoyed on its own or smothered in hot fudge, vanilla remains the nation's most popular flavor of ice cream, according to the International Dairy Foods Association. So if you love vanilla, today is your day to celebrate  National Vanilla Ice Cream Day.  You can read more about ice cream history here:  http://en.wikipedia.org/wiki/Ice_cream
Although no one has been credited with the invention of ice cream, we do know that its origins date as far back as the second century B.C. Today, ice cream is a more than $21 billion industry in the U.S.

Want the "scoop" on vanilla ice cream? Here are five fun facts:

1. 12 pounds of milk is needed to make one gallon of ice cream.
2. Vanilla ice cream was served to immigrants arriving at Ellis Island as part of their "Welcome to America" meal.
3. Madagascar grows 80 percent of the vanilla beans used in ice cream production around the world.
4. The difference between French vanilla and traditional vanilla ice cream? French vanilla contains egg yolks, which is why it has a more yellow appearance than traditional vanilla.

Friday, July 22, 2011

National Penuche Day

What is Penuche?

Penuche is basically a fudge flavor made from brown sugar, butter, and milk. A fudge is homemade candy, and very simple to make.  Penuche fudge contains no chocolated, but instead has a golden brown color and a caramel flavor (as it is made with brown sugar). It is known as one of the three distinct varieties of fudge, with the other 2 being chocolate and white fudge (also known as "blond" fudge). Anyone can make fudge. It uses only flavor of vanilla. Penuche color is lighter than regular fudge. It is made by the caramelization of brown sugar and so its taste is similar to the reminiscent of caramel. Variety of nuts can be added as per the taste especially pecans. It is a chief regional food of New England and some places United States also. But it is more difficult to prepare the traditional chocolate fudge.

History of Penuche

The exact origins of National Penuche Day are not known. However, penuche itself is said to date back to the turn of the 20th centure. It was most widespread in the early to mid 1900's and its popularity has waned along with the decline of home candy-making.  The exact origins of National Penuche Day are not known. However, penuche itself is said to date back to the turn of the 20th century. It was most widespread in the early to mid 1900's and its popularity has waned along with the decloine of home candy maiking.

Recipe of Penuche

Tales of recipe
Nowadays, it has become common in some places to add maple syrup to the recipe for penuche fudge. Some confectioners name this as "maple syrup penuche fudge." This new recipe is gaining popularity. Penuche is also liked as a boiled icing flavor. It used to be very popular in Hawaii where the name was given as “Panocha.” It was commonly used as topping for prune cake. Other names for Penuche are Noochie and creamy praline fudge.


Ingredients required
Ingredients to cook a penuche are:
  • 2 cups brown sugar
  • 1 cup water (or milk, cream, or evaporated milk if desired)
  • 1 teaspoon vanilla
  • 1 cup nutmeats
  • 1/4 teaspoon salt
  • 1 Tablespoon butter


Procedure
•Slowly stir the brown sugar until it is dissolved.
•Add water and salt to the dissolved sugar.
•Boil brown sugar, water, and salt without stirring to form soft balls Add butter.
•Place saucepan containing the candy mixture in cold water.
•When saucepan is cooled, beat the candy until smoothens.
•Add vanilla and nutmeats.
•Pour candy on wax paper or oiled pan and cut into squares.
•It is good in taste and lighter tan regular fudge.

Thursday, July 21, 2011

National Junk Food Day

Junk food is an informal term applied to some foods that are perceived to have little or no nutritional value (i.e. containing “empty calories” – which means the food is loaded with calories and provide little or no other nutrients); to products with nutritional value, but also have ingredients considered unhealthy when regularly eaten; or to those considered unhealthy to consume at all. The term was coined by Michael Jacobson, director of the Center for Science in the Public Interest, in 1972.


Junk foods are typically ready-to-eat convenience foods containing high levels of saturated fats, salt, or sugar, and little or no fruit, vegetables, or dietary fiber; and are considered to have little or no health benefits. Common junk foods include salted snack foods like chips (crisps), candy, gum, most sweet desserts, fried fast food and carbonated beverages (sodas) as well as alcoholic beverages. High-sugar cereals are also classified as junk food.

"Only in recent years have taste receptors been identified. One of the first breakthroughs in taste research came in 1974 with the realization that the tongue map was essentially a century-old misunderstanding that no one challenged. Wine glasses are said to cater to this arrangement. The tongue map is easy enough to prove wrong at home. Place salt on the tip of your tongue. You'll taste salt. For reasons unknown, scientists never bothered to dispute this inconvenient truth," wrote Christopher Wanjek in LiveScience.com.

Did you know that the average American eats about 25 pounds of candy per year? What’s more, each American will consume about 45 slices of pizza annually. Now that’s a lot of sweet and salty goodness!

A report published in the Journal of the Federation of American Societies for Experimental Biology suggests that babies of mothers with a high-sugar and high-fat diet while pregnant are more prone to junk food themselves. The study was conducted on rats and suggests that "infants whose mothers eat excessive amounts of high-fat, high-sugar junk foods when pregnant or breastfeeding are likely to have a greater preference for these foods later in life."

A 2008 report suggests that mothers who eat junk food while pregnant or breast-feeding have children who are more prone to obesity. The children are also more prone to diabetes, raised cholesterol, and high blood fat.

A study by Paul Johnson and Paul Kenny at The Scripps Research Institute suggested that junk food consumption alters brain activity in a manner similar to addictive drugs like cocaine or heroin. After many weeks on a junk food diet, the pleasure centers of rat brains became desensitized, requiring more food for pleasure. After the junk food was taken away and replaced with a healthy diet, the rats starved for two weeks instead of eating nutritious fare. A 2007 British Journal of Nutrition study found that mothers who eat junk food during pregnancy increased the likelihood of unhealthy eating habits in their children.

Wednesday, July 20, 2011

National Creme Brulee Day

Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.
The exact origins are uncertain. The origins of crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée. 

The earliest known reference of crème brûlée as we know it today appears in François Massialot's 1691 cookbook,and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

Crème Brûlée is a French term for what the English refer to as Burnt Cream. The word brulee refers to dishes, such as custards, finished with a sugar glaze.

This simple custard is cooked and cooled. A small amount of sugar is sprinkled on the top of the cooled custard and the sugar is caramelized using a small torch or beneath a broiler.

This classic custard inherits its' delicate flavor from the simple mixture of cream and eggs. Traditional creme brulee does not use any additional flavorings such as vanilla.

The recipe here is an old creme brulee recipe that dates back to 1909. It was taken from The Ocklye Cookery Book by Eleanor L. Jenkinson.

In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron". The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.

Crema catalana (Catalan 'Catalan cream'), crema cremada (Catalan 'Burnt cream') or crema de Sant Josep, is a Catalan dish similar to crème brûlée. It is traditionally served on Saint Joseph's Day, March 19, although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in crema catalana is traditionally caramelized under an iron broiler, never with a flame.

Crema catalana has inspired some other Catalan dishes, including Torró de crema,consumed during Christmas time, and crema catalana liqueur.

Crème brûlée flambée
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard, immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a broiler/salamander, with a butane torch (or similar), or by flambéing a hard liquor on it.

Traditional Creme Brulee Recipe

I N G R E D I E N T S
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*

I N S T R U C T I O N S
Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.

Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.

*The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.
Serving size - 4 to 6

The Best Caramelizing Sugar
We tested several types of sugar including superfine, brown sugar, as well as granulated sugar.  Each type worked well but  we liked the flavor of the brown sugar the best. 

You can also purchased flavored caramelizing sugar  which add a delicate hint of flavor to the topping.

Tuesday, July 19, 2011

July is Lasagna Awareness Month

“Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Many people are unaware of the humble origins of the name for this popular Italian food, which means that you can trot it out at your next dinner party and look impressive.
There are three theories on the origin of lasagna, two of which denote an ancient Greek dish. The main theory is that lasagna comes from Greek laganon, a flat sheet of pasta dough cut into strips. The word agana is still used in Greek to mean a flat thin type of unleavened bread.


The other theory is that the word lasagna comes from the Greek lasana or lasanon meaning "trivet or stand for a pot", "chamber pot". The Romans borrowed the word as "lasanum", meaning "cooking pot" in Latin.[9] The Italians used the word to refer to the dish in which lasagna is made. Later the name of the food took on the name of the serving dish.
A third theory has been suggested that the dish is a development of the 14th century English recipe "Loseyn" as described in The Forme of Cury, a cook book in use during the reign of Richard II. This claim has been made due to the similarities in both the method described in building the dish and the two names. However this theory remains contentious as it can be argued that tomatoes are a fundamental ingredient of Lasagna. These did not arrive in Europe until after Columbus reached America in 1492 (The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, while the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.

Lasagna, one of the most celebrated of the Italian food staples, has a long and luxorious history. The term "lasagna" comes from the Greek word, "lasagnum," meaning dish or bowl. The ancient Greeks used baking dishes of that name, which they eventually transferred to the Romans. The Romans, who ended up using the same style of dish, also developed a type of food which they used the term "lasagnum" for: it was served in said dish, with layers of a pasta-like food with other fillings in-between. With the extent of the Roman empire, this new "lasagnum" dish spread all across Europe, eventually reaching Britain, where it was published in the very first cookbook.

After remaining dormant for many decades, the early form of lasagna once again surfaced. The early Italians changed the name from "lasagnum," to "lasagna," which is the current form. Over the years, the word "lasagna" began to change definitions; the word previously referred to the serving dish it was baked in, but began to simply mean the delicious pasta meal in the dish itself. In modern cooking terms, it now means layers of thin pasta, with meat, cheese, and tomato sauce squeezed in between. Lasagna sure has come a long way.   Now Lasagna has become a staple comfort food globally.


references
http://hershey.kucdweb.com/lasagna/html/history.html
http://www.wisegeek.com/what-is-lasagne.htm
http://en.wikipedia.org/wiki/Lasagna

Monday, July 18, 2011

July 18 is National Caviar Day

Not everyone likes it, not everyone has tried it.  That is the illusiveness of caviar.   The caviar, according to those who have tasted it, has the consistency of butter tha melts in your mouth and leaves a taste of fresh ocean.


Ludwig Bemelmans was quoted saying:  "Caviar is to dining what a sable coat is to a girl in evening dress."  He was an Austrian-American essayist, humorist, novelist, artist and an author of books for children.

When asked what the heck the word caviar means, most people would simply say that it refers to a delicacy with fish eggs as the main ingredient, as the dictionaries define it.


It is a fair definition indeed, but it does not capture its whole essence. The definition failed to state the rich history and other information behind caviar.

Contrary to popular belief, the term caviar does not originate from Russia. (If that is the case, we should be calling it ikra instead of caviar.)


The terms caviarie and caviare does have its etymological origin from a Turkish term havyar. This, in turn, came from an Iranian form khayah.

Caviar is not a new food..  It is a food that dates back to ancient times and it has crossed all boundaries of practically every country around the world.  With a lengthy history, even the sturgeon, the fish whose roe alone under FDA rulings may be classified as caviar, is a prehistoric fish that has been around for 250 million years, surviving since the time of, and outlasting, the dinosaurs. 


References to caviar in literature and art date back almost as far as the sturgeon itself. It has been suggested that by 2400 B.C. ancient coastal Egyptians and Phoenicians had learned to salt and pickle fish eggs to make them last through war, famine or trips at sea. Bas-reliefs at the Necropolis near the Sakkara Pyramid showing fishermen catching fish and removing their eggs support this theory. 

Aristotle, noted that the ancient Greeks were no strangers to caviar either, as “lavish Greek banquets would end with trumpet fanfare announcing the arrival of heaping platters of caviar garnished with flowers.”Some claim it was the Turkish who first coined the word “khavyar” from which the English term “caviar” originates. Others suggest the term “caviar” comes from the Persian word “chav-jar” which translates loosely to “cake of power” or “piece of power.” The Persians considered caviar to be a medicine for a multitude of illnesses, and would eat it in stick form to give them energy and stamina. In the 1240s the first written record of the word “khavyar” was found in the writings of Batu Khan (grandson of Ghengis Khan), while the word first appeared in English print in 1591.

King Edward II proclaimed the sturgeon to be a “royal fish” and decreed that all sturgeon caught in England belonged to the imperial treasury and must be given to the monarch or the gentry. By the middle ages many countries’ had claimed the rights to sturgeon. In Russia, China, Denmark, and France, as well as in England, fishermen had to offer the catch  for fixed rewards.

Caviar was enjoyed in France as early as 1553 according to Rabelais and his work Faits et dits Heroiques du Grand Pantagruet (1553). Meanwhile, the Larousse Gastronomique cites la Dictionnaire du Commerce (1741), mentioned the dish as well: “kavia is beginning to be known in France where it is not despised at the best tables.” Of course, the Russian czars must be mentioned in any discussion of the early popularity of caviar. As the main consumers of caviar in Russia, the czars levied a caviar tax on sturgeon fishermen. It is said that Nicholas II was given 11 tons of the finest caviar each year by his fisherman subjects. The caviar Nicholas II so enjoyed, the small golden eggs of the sterlet sturgeon, were so popular with Russian nobility that the species is all but extinct today.


Before over-fishing in the “new world” almost obliterated their stock of sturgeon as well, many American states also produced caviar by the end of the 19th century. “Until 1900 the United States produced about 150,000 pounds of caviar per year. Most of this domestic caviar came from the Delaware River at Penns Gover, New Jersey. At one time, Hudson River sturgeon were so plentiful that their flesh was referred to as “Albany beef.” This plentiful caviar was not considered the “champagne wishes” delicacy it is today. Sold at a penny a pound, American caviar was served in saloons like modern day beer-nuts. It was hoped that the saltiness of the dish would make bar patrons thirstier and bigger spenders on beer. Some patrons even put caviar in their beer, creating what was called “Albany beer.”

Caviar was nothing new in the “new world."  Native American mothers used to wean their babies on sturgeon roe, but it did gain in popularity throughout the nineteenth century. As US production and exportation of caviar increased, so too did America’s appetite for imported Russian caviar. This led to a fair amount of fraud, as during the “caviar boom” at the end of the nineteenth century, “much of the American caviar harvest shipped to Europe was imported right back to the United States again, labeled as the more coveted ‘Russian caviar.’ In 1900, the state of Pennsylvania issued a report which estimated that 90 percent of the Russian caviar sold in Europe actually came from the US.” This would not be the last time that fraud and caviar went hand in hand.

On how to prepare caviar:
The roe is passed through a fine mesh to separate the eggs. An amount of pure salt is then added to the eggs to prevent them from freezing. The eggs must then be refrigerated between 28 to 31 degrees Fahrenheit.
Caviar grading follows the freezing process. Then the caviar is ready for packing. 4 pound tins are used for this purpose. The caviar makers are called Ikrjanschik. For them to make caviars, they must undergo 10 to 15 years of apprenticeship.

Eating and Serving Suggestions
-It is recommended for persons to take 30 to 50 grams serving of caviar.
-Take caviar in small quantities and savor the taste as the grains burst in your mouth.
-Silver utensils alter the taste of caviar so it must not e used when eating the delicacy.
-Other spices like pepper and other herbs must not be added to the caviar.
-If the taste is too strong, use as spread and eat with bread.
-Caviar can be served with champagne

Nutritional Value
Caviar is categorized as an appetizer in a meal, since it functions the same way as soups do. Caviar has the capability of preparing the digestive systems for other dishes.  Caviar contains only a small amount of calories.
-Protein (25 g per 100 g) (this is about 1 gram of protein per ounce)
-Fat (17g per 100 g)  (this is about 14% of total calories)
-Cholesterol (440mg per 100g)
-Sugar (4 g per 100g)
-Sodium (1700 mg per 100 g)
-Potassium (164 mg per 100 g)
-Phosphorus (330 mg per 100 g)
-Calcium (51 mg per 100 g)
Vitamins such as D, A, C, B vitamines are present in caviars.

A Personal Note
My father was always looking for get rich quick schemes.  He was also an avid fisherman.  Living in the midwest, when Spoonbill (also known as Paddlefish) fishing season opened, he would also go fishing - actually to catch Spoonbill you have snag them, usually at the base of a damn.  He would bring fish after fish home.  I remember him cleaning so many of them.  There were many that would mothers and there was always a lot of roe eggs.  Many years after my father passed, I was in the physician waiitng room readning an Oprah magazine.  She had written an article about some of her new favorite things.  I began reading it and could not believe my eyes.  She was talking about Spoonbill caviar and how she had fell in love with it.  She went on to talk about the price of the caviar - then it was $80 per half ounce.  I couldn't believe it.  I asked the receptionist if she would make a copy of the article for me.  I rushed home, called just about everyone in my family.  We all laughed to hard.  All of the Spoonbill caviar my father discarded with all the fish he caught, he would have easily become a millionaire.

references:
History of Caviar
Caviar Guide

Sunday, July 17, 2011

July 17 is National Peach Ice Cream Day

Peaches are one of the best flavors of the summer season. People wait for about 48 weeks for the peach harvest to ripen. And, when it does, for a few short weeks, its "peach everything"! In celebration of the harvest, the ice cream companies make peach ice cream. Its hard to find other times of the year. Most major ice cream makers only produce it during the summer. (It kinda makes you yearn for the old days of HOJO's 28 Flavors!)


In researching the origins of this designated day there was scarce information to be found. Just thinking about it makes me what to step away from the keyboard, go to the store, purchase peach ice cream - or better yet, the ingredients and make my own.

In researching this luscious topic, it occurred to me that Peach Ice Cream just might be a derivative of Peach Melba.   That's it - Peach Ice Cream could be the lazy person's quick route to Peach Melba.  You just have to add raspberry sauce and the recipe would be complete!

The Peach Melba (French: pêche Melba) is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Nellie Melba. It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.


In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears, apricots, or strawberries instead of peaches and / or use raspberry sauce or melted red currant jelly instead of raspberry purée.

A blog contribution and recipe for Fresh Georgia Peach Ice Cream.

Saturday, July 16, 2011

Corn Fritters

Corn Fritters are a savory snack. Traditional corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, or baked and served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.

Every 16th of July in the United States, people all over the country fry up a batch or two of corn fritters in celebration of a little known holiday called National Corn Fritters Day. On this day, the crispy fritters (which are made from corn kernels and various other ingredients, and are sometimes also called Southern bread) are enjoyed at tables across the nation. 12 Although many people may have never even heard of this food, it is commonly seen as a snack or a side dish in Southern regions.
 
Several cultures have a version of the corn fritter besides the United States. Asian cuisine, for example, boasts a fritter made with chopped vegetables (sometimes including corn) that is typically served with a spicy dipping sauce.

In a broader sense a fritter is any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.  Although containing soft centres within fritters can be tricky, it is a common misconception that in this case they contain bread. Fritters are exclusively dough- or batter-based foodstuffs.  The fritter is popular in a multide of cultures, ranging from various countries and definitions. 
.
In British fish and chip shops, the fish and chips can be accompanied by "fritters", which means a food item, such as a slice of potato, a pineapple ring, an apple ring or chunks, or some mushy peas, fried in batter. Hence: "potato fritter", "pineapple fritter", "apple fritter", "pea fritter", etc.
In the United States, fritters are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may be used to bind the batter. "Corn fritters" are often made with whole canned corn and are generally deep-fried. "Apple fritters" are well known, although the American apple fritter is unlike the British one. Clam cakes and crab cakes are varieties of fritter. Another regional favourite is the "zucchini fritter."

In Asia the fritter can be found in , Malaysia, Brunei. Indonesia and Japan. 

In Indonesia assorted fritters is called gorengan (Indonesian: fritters), many kinds of fritters were sold on travelling cart or street side vendors. Various kinds of ingredients were battered and deep fried such as pisang goreng (banana fritter), tempeh, tofu, oncom, sweet potato, cassava chunk, cassava flour, breadfruit, and flour with chopped vegetables (carrot and cabbage). Gorengan were usually eaten with fresh bird's eye chili. Another type of Indonesian fritter are perkedel jagung (corn fritter) and perkedel kentang (mashed potato fritter).

In Malaysia and Brunei, it is common for a variety of fritters, called "cucur" (such as yam, sweet potato and banana) to be fried by the roadside in a large wok and sold as snacks.

In Japanese cuisine tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals. Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as Pakora (Pakoda) or Bhajji (Bhajia) in local parlance - the onion bhaji also enjoys a high popularity abroad.

The cultural diversity of fritters within the United Statues is as broad as the population diversity of the continent.  There are also various types of fritters that when examining these types one might even have thought it was a fritter.  One examples is the croquette which is is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs.  Another example the beignet (French for "fried dough") in the U.S. is a pastry made from deep-fried dough, much like a doughnut, and sprinkled with confectioner's sugar, or frostings. Savory versions of beignets are also popular as an appetizer, with fillings such as maple or fruit preserves.  Thanks to Emeril Lagasse for increasing the popularity of the beignet through his love for Louisanian cuisine. 

The precise origins of the food holiday called National Corn Fritters Day are somewhat ambiguous. It is not entirely clear how the day got its start. Corn fritters themselves, however, are typically associated with the American South and this is related to southern cuisine containing fried foods and corn fritters are fried.. This region is known around the world for producing various fried comfort foods, and corn is a traditional American ingredient that has been used in the country for centuries. What is consistent is the need for whole kernel corn and corn meal to be used in the recipe to make a true Corn Fritter.