| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Mexican |
Corn, Mexican, Sauces, Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
RecipeRoasted Tomato Sauce;* |
|
|
Vegetable Oil |
| 1 |
c |
Unbleached Flour |
| 1/2 |
c |
Milk |
| 1 |
ts |
Baking Powder |
| 1 |
ts |
Vegetable Oil |
| 2 |
|
Eggs; Large |
| 1 |
c |
Whole Kernel Corn |
INSTRUCTIONS
* See Sowest 2 for Roasted Tomato Sauce Recipe.
Prepare the Roasted Tomato Sauce and set aside, keeping it warm. Heat the
oil, (1 inch deep) in a deep fryer or Dutch oven to 375 degrees F. Beat
the remaining ingredients, except the corn, together until smooth then add
the corn. Drop by level Tablespoonfuls into the hot oil. Fry until
completely cooked through, about 5 minutes. Drain on paper towels. Serve
with the warm Roasted Tomato Sauce.
From Betty Crocker's "Southwestern Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest9.zip
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