| | Crispy Corn Fritters one 7 ounce can of whole kernel corn
milk
1 1/2 cup of pancake mix
2 tablespoons of minced green pepper
1 tablespoon of minced pimento
2 eggs, separated |
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Drain the corn, reserving the liquid. Add enough milk to the reserved liquid to make 3/4 cup. Combine the pancake mix, corn, green pepper and pimento in medium sized bowl, then add the milk mixture and beaten egg yolks. Blend well. Fold in the stiffly beaten egg whites. Drop by tablespoonfuls into deep fat at 375ºF., turning when brown on underside. Fry about 3 minutes or until golden brown. Drain on absorbent paper. Serve with maple blended syrup Makes 2 dozen.
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