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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A terrific way to recycle leftover vegetables into something new and exciting. Small portions might make a nice appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup potato, mashed |
2 eggs, well beaten |
3 tablespoons milk |
1 teaspoon baking powder |
1/2 cup flour |
1 cup corn (either grated fresh or canned whole kernel, drained) |
1 tablespoon parsley, chopped |
1 teaspoon salt |
oil (for frying) |
Directions:
1. Preheat oil to 350F in a large skillet or deep fryer.
2. Mix all ingredients together thoroughly (the batter should drop from the spoon).
3. Drop by teaspoons into the hot oil and cook until golden brown.
4. Drain on paper towels.
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