Food recipes
Crispy Cornmeal Fritters
Crispy Cornmeal Fritters Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, tabl...
Crispy Cornmeal Fritters
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the evaporated milk and stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute.
Cover with plastic wrap and let stand at room temperature for 15 minutes.
On a lightly floured work surface, roll the dough into a thick rope.
Cut the dough into 24 pieces and roll each piece into a 9-inch rope.
Bring both ends together and twist each rope tightly.
In a large saucepan, heat the oil to 350.
Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes.
Drain on paper towels and serve hot.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the evaporated milk and stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute.
Cover with plastic wrap and let stand at room temperature for 15 minutes.
On a lightly floured work surface, roll the dough into a thick rope.
Cut the dough into 24 pieces and roll each piece into a 9-inch rope.
Bring both ends together and twist each rope tightly.
In a large saucepan, heat the oil to 350.
Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes.
Drain on paper towels and serve hot.