Corn Fritters (pancake Mi
| 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 COMBINE CANNED CREAM STYLE CORN, CANNED PANCAKE MIX, AND WATER. MIX WELL. DROP BATTER, 2 TBSP (1-NO. 30 SCOOP) INTO DEEP FAT. FRY 5 MINUTES OR UNTIL GOLDEN BROWN. 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g