| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; WARM |
| 8 |
oz |
BUTTER PRINT SURE |
| 20 |
|
EGGS SHELL |
| 3 1/2 |
oz |
MILK; DRY NON-FAT L HEAT |
| 6 5/8 |
lb |
CORN CREAM #10 |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 7 |
oz |
BAKING POWDER |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, SUGAR, AND MILK INTO MIXER
BOWL.
2. COMBINE WATER, EGGS, CORN, AND BUTTER OR MARGARINE; MIX WELL.
3. ADD CORN MIXTURE TO DRY INGREDIENTS; MIX UNTIL WELL BLENDED. BATTER
WILL
NOT BE SMOOTH.
4. DROP BATTER 2 TBSP (1-NO. 30 SCOOP) INTO DEEP FAT.
5. FRY 5 MINUTES OR UNTIL GOLDEN BROWN.
6. DRAIN ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, 7 LB (7-NO. 303 CN) CANNED CREAM STYLE CORN MAY BE
USED.
NOTE: 2. IN STEP 2, MORE WATER MAY BE ADDED IF CORN MIXTURE IS TO THICK.
Recipe Number: Q02100
SERVING SIZE: 2 FRITTERS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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