Post by nini on Mar 22, 2009 12:41:35 GMT -5
Hot Dog Corn Fritters
6 Eggs; separated
12 oz Niblet corn w/ pimiento; drained (1 can)
6 Hot dogs
1/2 c All-purpose flour;
1/2 ts Salt;
1 tb Cooking sherry; (optional but good)
Beat the eggs yolks until they are light and fluffy; add the corn, the diced hot dogs, flour, salt and sherry. Mix very well. Beat the egg whites until they stand in peaks. Fold the egg whites into the hot dog mixture, taking care not to lose the air. Fry on a hot, lightly greased griddle as you would pancakes, using about 1/4 cup of the mixture per cake. Serve at once, piping hot. Serves 6 generously.
6 Eggs; separated
12 oz Niblet corn w/ pimiento; drained (1 can)
6 Hot dogs
1/2 c All-purpose flour;
1/2 ts Salt;
1 tb Cooking sherry; (optional but good)
Beat the eggs yolks until they are light and fluffy; add the corn, the diced hot dogs, flour, salt and sherry. Mix very well. Beat the egg whites until they stand in peaks. Fold the egg whites into the hot dog mixture, taking care not to lose the air. Fry on a hot, lightly greased griddle as you would pancakes, using about 1/4 cup of the mixture per cake. Serve at once, piping hot. Serves 6 generously.
