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Ingredientes
- 2 qts pancake mix, buttermilk
- 2 qts corn muffin mix
- 3 tsp baking powder
- 24 oz canned corn, drained, reserve liquid
- 7 cups liquid, combination of corn liquid and water to make full measure
Direcciones
- Combine dry ingredients. Add liquid, mix until even consistency (some lumps are OK).
- Add corn, mix in and let batter rest, if possible, before cooking.
- Portion into the deep fryer (350F, a slightly lower temp than usual may be required, to assure that fritters are cooked through before overcooking on the outside) with a #12 food scoop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 60 servings | |
| Calories 227 | |
| Calories from Fat 31 | 14% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 374mg | 16% |
| Potassium 77mg | 2% |
| Total Carbs 48.08g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.19g | 12% |
| Protein 2.84g | 5% |
