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Corn Fritters breads, ethnic 1 1/2 cup sifted flour 1 teaspoon salt 1 each egg, slightly beaten 1 single powdered sugar 1 1/2 teaspoon baking powder 16 oz can cream style corn 1 cup corn oil Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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