Corn Puffs Recipe Card Front
Front of the recipe card for Corn Puffs.
The publication mentions that the Corn Puffs recipe was submitted by Florence Wikoff from Brookville, Kansas. At this time I do not know who she is.
Vintage Recipe Box 36
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Corn Puffs Recipe
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- 1 egg, beaten
- ⅓ cup milk
- 1 tablespoon vegetable shortening
- 1 cup sifted flour
- 1½ teaspoons baking powder
- 3 tablespoons sugar
- 1½ teaspoons salt
- 1⅓ cups drained whole corn
- Sift flour, sugar, baking powder and salt into mixing bowl.
- Add egg, milk, shortneing and beat until smooth.
- Add corn and mix well.
- Drop level tablespoons of batter into hot shortening, which has been heated to 370 degrees and is about 1½ inches deep.
- Fry corn puffs three minutes, or until they are golden brown.
- Drain on absorbent paper.
- This makes about 24 fritters.