Recipe - Corn Fritters (Pancake Mi

1 One half qt WATER
6 5/8 pound CORN CREAM #10
6 Three fourths pound 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 (1NO. 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, http://www.erols.com/hosey.