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 butter 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.