Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ quart | WATER |
| 6⅝ pounds | CORN CREAM #10 |
| 6¾ pounds | PANCAKE MIX #10 |
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, .