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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 6 |
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I have made this recipe many times, and it is wonderful, especially if fresh corn is used instead of canned. This recipe is in The sourdough cookbook , by Rita Davenport. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup nonfat dry milk powder |
2 eggs |
1 cup sourdough starter |
1 (12 ounce) can whole kernel corn, drained |
1/4 teaspoon dried onion flakes |
vegetable oil (for deep frying) |
Directions:
1. In a medium bowl, stir together flour, baking soda, salt and milk powder: set aside.
2. In a large bowl, beat eggs. Stir in sourdough starter, corn and onion. Stir in flour mixture until just moistened; set aside.
3. Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
4. Carefully drop batter by Tablespoons full into hot oil. Fry 1 1/2 to 2 minutes on each side or til golden brown, turning once. Drain on paper towels. Serve hot.
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