Hominy Fritters
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| 1 cup | whole-wheat flour |
| 1 cup | all-purpose flour |
| 1 Tbsp | baking powder |
| 1 Tbsp | sugar |
| 1/4 tsp | salt |
| 2 | eggs, well-beaten |
| 2/3 cup | milk |
| 1 cup | rinsed and drained hominy |
| | vegetable oil, for frying |
| | honey or syrup, for serving |
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| combine the flours, baking powder, sugar and salt in a medium bowl. |
| stir in the eggs and milk just until ingredients are mixed. stir in |
| the hominy to blend evenly. batter will be lumpy. take care not to |
| overstir, or the fritters will be tough. |
| heat about 2 inches of oil to 365 degrees in a large, heavy saucepan. |
| spoon a scant 2 tablespoons of fritter batter into the hot oil, |
| cooking no more than 3 fritters at a time. fry about 2 minutes on each |
| side. skim and remove any crumbs after each batch. serve hot with |
| honey or syrup. |
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| makes 14 to 18 fritters. |
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| the food journal of lewis & clark |
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| (ID: 5748) Mirror: rec.food.recipes: Sun, Oct 17, 2004 |