Back to regular view     Print this page

Subscribe   •   EasyPay   •   e-paper
Reader Rewards   •   Customer Service

Weather: WAVERING
Become a member of our community!
Poultry
Print Article Email Article Share / Bookmark




TOP STORIES ::
City magnet school admissions get makeover

New day for Rick O'Dell

AFTERNOON SPORTS CLUB Replacement for Lovie? How about Rivera

Rihanna talks about breaking down on new CD

Magnetic pulses might lift depression's 'cloud'





Corn fritters a la Prairie

August 3, 1978

February 20, 2008

1 cup left over corn, cut off the cob or 1 and 1/2 cups canned corn, drained

4 large eggs

1/4 cup unbleached flour, measured by dip and sweep method (2 and 1/2 ounces)

1 scant teaspoon salt

Freshly ground nutmeg and black pepper to taste

3 tablespoons each of vegetable oil and butter for sauteing

Place ingredients to all in a work bowl. let machine run until corn is pureed and mixture is well blended, 10 seconds. Heat skillet with 1 tablespoon each vegetable oil and butter, when skillet is hot spoon in batter, about 2-inches in diameter, brown well on both sides. Add equal proportions of oil and butter as needed. These can be made in and advance and quickly reheated in a single layer on a cookie sheet in a 400-degree oven. Makes 30 2-inch rounds.