Corn and onion fritters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, chopped (about 1 cup) |
| 2 | tablespoons | Margarine or butter |
| 1 | can | (16 1/2 oz) whole kernel corn, drained (I use frozen about 1 lb) |
| 1 | Jar (4 oz) chopped pimientos, drained | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Oil | ||
| 1 | cup | Flour |
| ½ | cup | Colby cheese 2 oz, shredded |
| 1 | teaspoon | Baking powder *see note |
| ½ | cup | Milk |
| 2 | larges | Eggs, separated |
Directions
This recipe was from one of Betty Crockers books, not sure which one. It is really good.
Cook and stir onion in margarine until tender. Stir in corn, pimentos, salt and pepper. Cool, Heat oil (1 inch) to 375 in 4 quart Dutch oven. Mix corn mixture, flour, cheese and baking powder. Stir in milk and egg yolks. Beat egg whitesto stiff but not dry. Fold into corn mixture. Drop batter by rounded teaspoonfuls into oil. Gry until golden brown, turning once. about 1 minute, Drain. Note: I use self rising flour so I do not use the baking powder.
Posted to EAT-L Digest 28 Feb 97 by kATHERINE L Smith <ksmith3002@...> on Mar 1, 1997.