Title: Corn Fritters
Categories:
Yield: 100 Servings

3 3/4 c WATER; WARM
8 oz BUTTER PRINT SURE
20 EGGS SHELL
3 1/2 oz MILK; DRY NON-FAT L HEAT
6 5/8 lb CORN CREAM #10
6 lb FLOUR GEN PURPOSE 10LB
4 oz SUGAR; GRANULATED 10 LB
7 oz BAKING POWDER
2 oz SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, SUGAR, AND MILK INTO MIXER
BOWL.

2. COMBINE WATER, EGGS, CORN, AND BUTTER OR MARGARINE; MIX WELL.

3. ADD CORN MIXTURE TO DRY INGREDIENTS; MIX UNTIL WELL BLENDED. BATTER
WILL
NOT BE SMOOTH.

4. DROP BATTER 2 TBSP (1-NO. 30 SCOOP) INTO DEEP FAT.

5. FRY 5 MINUTES OR UNTIL GOLDEN BROWN.

6. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 1, 7 LB (7-NO. 303 CN) CANNED CREAM STYLE CORN MAY BE
USED.

NOTE: 2. IN STEP 2, MORE WATER MAY BE ADDED IF CORN MIXTURE IS TO THICK.

Recipe Number: Q02100

SERVING SIZE: 2 FRITTERS

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.