Yield: 6 Servings
|1 \N||Batch \"Corn Bread\" recipe|
I have eaten both pan-fried and deep-fried corn fritters, and I like them both. I will not become involved in the argument as to which is more authentic. I think it simply depends on what your mother used to make.
Use the Corn Bread batter (see recipe) and drop walnut-sized balls of same into deep fat. Have the fat at 375ø and cook the fritters until they are very light golden brown. Drain on paper towels and serve with honey for dinner. If the fat is hot, you should not produce greasy fritters.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .