[Home]
[2 Week Plan]
[The Story]
[Shopping Storing]
[Speakers]
[Contact]
[Recipes]
[Emergency Test]
[Water, Waste, Allergy]
[Bean Theory]
[Why Buy the Book]
[Disclaimer]
[Preparedness Quiz]
[Business Preparedness]

Emergency Preparedness Book
mailSlot

Visit Sally's
other website,
Sallys Kitchen

Emergency_Kitchen_Banner

Corn Fritters
submitted by Judy Anderson

"This is approved by 2 picky offspring."

1/2 cup flour
1/2 cup cornmeal
2 T sugar
1/4 tsp. salt
1 tsp. baking powder
1 small can cream style Corn (8 1/2 oz.)
     or
1/2 cup water and 2 tsp. Just Whites
 

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown   (Good with Baked beans.)

Options: Add a can of tuna or other meat to the batter. (Suggested by Becki.)

Sally's comments: I made this recipe without the cream style corn because I wanted to try an option suggested by a reader named Becki. I fried some of the fritters plain and then added tuna to the rest of the batter. Ray stood by the sink and ate the whole plate full. (I got a couple.) The plain or creamed corn fritters would be good served with syrup for breakfast. Reminds me of the fried cornmeal mush my mother made when I was little.

  Copyright © Sally Strackbein
www.EmergencyKitchen.com

Copyright ©  Sally Strackbein
Permission is granted to reprint a few
documents from
www.EmergencyKitchen.com
 
in your magazine, website (with a clickable link)
or newsletter with the byline:

"Sally Strackbein is a speaker and author.
She can be reached at 703-262-0361
or www.EmergencyKitchen.com"

[Home] [2 Week Plan] [The Story] [Shopping Storing] [Speakers] [Contact] [Recipes] [Emergency Test] [Water, Waste, Allergy] [Bean Theory] [Why Buy the Book] [Disclaimer] [Preparedness Quiz] [Business Preparedness]

Follow Me On
Twitter