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, .