Corn fritters

Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize . Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung. Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.

Source: Wikipedia