Hot dog corn fritters
6 grandsons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; separated | |
| 12 | ounces | Niblet corn w/ pimiento; drained (1 can) |
| 6 | Hot dogs | |
| ½ | cup | All-purpose flour; |
| ½ | teaspoon | Salt; |
| 1 | tablespoon | Cooking sherry; (optional but good) |
Directions
Beat the eggs yolks until they are light and fluffy; add the corn, the diced hot dogs, flour, salt and sherry. Mix very well. Beat the egg whites until they stand in peaks. Fold the egg whites into the hot dog mixture, taking care not to lose the air. Fry on a hot, lightly greased griddle as you would pancakes, using about ¼ cup of the mixture per cake. Serve at once, piping hot. Serves 6 generously.
Source: The New Hotdog Cookbook by Mettja C. Roate, 1968 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-04-94