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Recipe Name: Aunt Jeanne's Corn Fritters Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Cream-style corn
2 Eggs
1 1/2 Teaspoon(s) Salt
3/4 Cup(s) Flour, sifted with:
1 1/2 Teaspoon(s) Baking powder, I use only
1 tsp
1/4 Teaspoon(s) White pepper
I promised more of Aunt Jeanne's recipes too long ago. I've been
serving this lately and everyone wants the recipe. It is important to
note there is no cream in "cream-style corn". Delicious topped with a
bit of yogurt or sour cream and a "pinch" of caviar with chopped
chives.Makes about 40 small pancakes which are easily reheated for
5-10minutes if made ahead. Combine; mix until smooth & drop by spoon
into 1/8" cooking oil I tend to thin this down somewhat either with
milk for dairy or broth for meat when using as a vegetable rather than
an appetizer. Posted to JEWISH-FOOD digest by Marilyn Jacobs
<> on May 29, 1998

Nutrition (calculated from recipe ingredients)
Calories: 316
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 327.4mg
Sodium: 5074.2mg
Potassium: 467mg
Carbohydrates: 49.4g
Fiber: 3.2g
Sugar: 6g
Protein: 15.6g

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