| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Londontowne |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted flour |
| 1 |
ts |
Salt |
| 1 |
|
Egg, slightly beaten |
|
|
Powdered sugar |
| 1 1/2 |
ts |
Baking powder |
| 16 |
oz |
Can cream style corn |
| 1 |
c |
Corn oil |
INSTRUCTIONS
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
minutes on each side until golden brown. Drain on absorbent paper, and
dust with powdered sugar if desired. Makes 16 fritters.
Mrs. John P. Elberti
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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