Source: U.S. Department of Defence
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Corn Fritters
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 021 00
CORN FRITTERS
Yield 100
Portion 2 Fritters
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
30 g
5g
8g
44 mg
565 mg
148 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
6-5/8 lbs
1 gal 2 qts
SALT
1-7/8 oz
3 tbsp
BAKING POWDER
7-3/4 oz
1 cup
3-1/2 oz
1/2 cup
SUGAR,GRANULATED
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
CORN,CANNED,CREAM STYLE
6-3/4 lbs
3 qts
8 oz
1 cup
BUTTER,MELTED
Method
1
Sift together flour, salt, baking powder, sugar and milk into mixer bowl.
2
Combine water, eggs, corn and butter or margarine; mix well.
3
Add corn mixture to dry ingredients; mix until well blended. Batter will not be smooth.
4
Drop 2 tablespoons batter into 350 F. deep fat.
5
Fry 5 minutes or until golden brown.
6
Drain on absorbent paper. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 2 Fritters |
| Calories: | 208 cal |
| Carbohydrates: | 30 g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 44 mg |
| Sodium: | 565 mg |
| Calcium: | 148 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 6-5/8 lbs | 1 gal 2 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| BAKING POWDER | 7-3/4 oz | 1 cup | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| WATER,WARM | 2 lbs | 3-3/4 cup | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| CORN,CANNED,CREAM STYLE | 6-3/4 lbs | 3 qts | |
| BUTTER,MELTED | 8 oz | 1 cup |
| Method: | |
|
1 Sift together flour, salt, baking powder, sugar and milk into mixer bowl. 2 Combine water, eggs, corn and butter or margarine; mix well. 3 Add corn mixture to dry ingredients; mix until well blended. Batter will not be smooth. 4 Drop 2 tablespoons batter into 350 F. deep fat. 5 Fry 5 minutes or until golden brown. 6 Drain on absorbent paper. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence