Name: Corn Fritters (Pancake Mi
Ingredients: 1 1/2 qt WATER; 6 5/8 lb CORN CREAM #10; 6 3/4 lb PANCAKE MIX #10

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

1 1/2	qt	WATER
6 5/8	lb	CORN CREAM #10
6 3/4	lb	PANCAKE MIX #10

INSTRUCTIONS

TEMPERATURE:  350 F. DEEP FAT
1.  COMBINE CANNED CREAM STYLE CORN, CANNED PANCAKE MIX, AND WATER.  MIX
WELL.
2.  DROP BATTER, 2 TBSP (1-NO. 30 SCOOP) INTO DEEP FAT.
3.  FRY 5 MINUTES OR UNTIL GOLDEN BROWN.
4.  DRAIN ON ABSORBENT PAPER.
NOTE:  IN STEP 2, MORE WATER MAY BE ADDED IF CORN MIXTURE IS TOO THICK.
Recipe Number: Q02101
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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