Plain                   Corn              Jalapeno Cheddar              Tomato and Zucchini

 

 

 

 

Regular 
Ingredients:
1 cup corn meal mix
½ cup All Purpose Flour
3/4 cup milk
¼ tsp paprika
¼ tsp salt
Pinch sugar
Canola oil
Directions:
Mix all ingredients well. In a sauce pot, place enough oil to fill pot half way. Dip with 1 inch scooper and release into heated oil. Cook for 6 minutes or until done in center and browned on both sides. Once cooked, place on a paper towel to drain of extra oil. Makes 16-18

Corn

Ingredients:
1 cup corn meal mix
½ cup All Purpose Flour
1 can cream corn
¼ tsp paprika
¼ tsp salt
Pinch sugar
Canola oil
Directions:
Mix all ingredients well. In a sauce pot, place enough oil to fill pot half way. Dip with 1 inch scooper and release into heated oil. Cook for 6 minutes or until done in center and browned on both sides. Once cooked, place on a paper towel to drain of extra oil. Makes 16-18

Jalapeno Cheddar

Ingredients:
1 cup corn meal mix
½ cup All Purpose Flour
3/4 cup milk
½ cup finely diced jalapenos
½ cup shredded cheddar cheese
¼ tsp paprika
¼ tsp salt
Pinch sugar
Canola oil
Directions:
Mix all ingredients well. In a sauce pot, place enough oil to fill pot half way. Dip with 1 inch scooper and release into heated oil. Cook for 6 minutes or until done in center and browned on both sides. Once cooked, place on a paper towel to drain of extra oil. Makes 16-18

Zucchini and Tomato
Ingredients:

1 cup corn meal mix
½ cup All Purpose Flour
3/4 cup milk
¼ tsp paprika
¼ tsp salt
Pinch sugar
½ cup shredded zucchini
½ cup tomatoes diced 1/8 “pieces
Canola oil
Directions:
Mix all ingredients well. In a sauce pot, place enough oil to fill pot half way. Dip with 1 inch scooper and release into heated oil. Cook for 6 minutes or until done in center and browned on both sides. Once cooked, place on a paper towel, to drain of extra oil. Makes 16-18