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Cooked by: Chef / Last Modified: 7/2/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 1. Place dry ingredients, corn, melted butter or margarine, milk,
well-beaten egg into the food processor and pulse about a half dozen
times until it's well mixed and the corn kernels are somewhat broken
up. (You don't want mush). 2. Deep fry (drop off a tablespoon into
the hot oil) in peanut oil at high setting (400-425 degrees) until
deep golden brown. (Be careful not to burn.) 3. Remove, drain on
paper towels and serve with breakfast sausage, and maple syrup.
They're good all day, Good for Barbecues or with things like catfish
or fried chicken. but really taste best when very fresh, so it's
best to time it so the come out of the oil shortly before serving
time. You can make batter ahead of time -- or make extra if you're
going to have a buffet. Then when they disappear, just make another
bunch.
| Ingredients:
1/2 Cup(s) All-purpose flour
1/2 Teaspoon(s) Baking powder.
1/2 Teaspoon(s) Salt
1 Cup(s) Corn kernels
1 Egg
2 Tablespoon(s) Butter or margarine
1 Tablespoon(s) Milk |
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