Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Hard-cooked eggs |
| ¼ cup | Chopped green pepper |
| ¼ cup | Chopped celery |
| 2 tablespoons | Chopped green onion |
| ½ cup | Mayonnaise |
| 2 teaspoons | Prepared mustard |
| 1 teaspoon | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 12 slices | Good quality whole wheat bread |
| \N \N | Cooking Oil |
| ½ cup | Cornmeal |
| ½ cup | Flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Salt |
| 2 cups | Milk |
| 2 \N | Eggs |
BATTER
Combine all above ingredients, with the exception of the bread and oil.
Spread egg salad on six slices of bread and cover with remaining six slices to make six sandwiches. In a separate bowl mix batter ingredients.
Heat approximately ½ inch of oil in a deep, heavy skillet. Carefully dip the sandwiches in the batter and fry on both sides until golden. This will take approximately three minutes. Drain on rack over a paper towel. Serve hot.
Makes 6 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 2, 1997