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Corn Fritters for 100


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Servings: 100 Portions
Portions: 2 Fritters Each
Temperature: 350 degrees F. Deep Fat

6 3/4 quart (6 lb) flour, wheat, pastry, sifted
3 tablespoon (2 oz) salt
1 cup (7 oz) baking powder
1/2 cup (4 oz) sugar, granulated
3/4 cup (3 1/4 oz) milk, nonfat, dry
3 3/4 cups water, warm
1 quart (20 eggs) eggs, whole, beaten
3 quart (6 lb 10 oz or 1-No. 10 can) corn, canned, cream style
1 cup (8 oz) butter or margarine, melted

Sift flour, salt, baking powder, sugar, and nonfat dry milk together. Combine water,
eggs, corn, and but ter or margarine; mix well. Add dry ingredients; mix until well
blended. Batter will not be smooth. Dip batter with a No.30 scoop (2 tbsp). Fry 5
minutes or until golden brown. Drain on absorbent paper.

NOTE:
1 quart other types of milk may be substituted for nonfat dry milk and water.

7 lb (7-No. 303 can) canned cream style corn may be used.

More water may be if corn mixture is very thick.




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