Corn fritters (pancake mi

100 Servings

Ingredients

Quantity Ingredient
1½ quart WATER
6⅝ pounds CORN CREAM #10
6¾ pounds PANCAKE MIX #10

Directions

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, .

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