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corn fritters

2 quarts of water

1 quart of cornmeal (I grind this meal fresh using organic popcorn)

1  tsp. of salt

 

Bring water to a boil, stir in the cornmeal and continue to simmer for 5 minutes.  Let cool overnight in the refrigerator.  In the morning the cooked meal should fall out of the pan when you turn it up side down.  Slice the meal and bake or grill both sides at 350 until slightly browned.

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