Corn Fritter Appetizers
SUBMITTED by Beth H.
“These are appetizers, but can be served with supper too.”
2 cups corn (fresh, thawed frozen or canned), drained
1/4 cup finely diced red or green bell pepper
2 tablespoons chopped onion
1 cup pancake batter, made according to package directions
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
1/2 cup sour cream
In a bowl combine corn, bell pepper, onion, salt and pepper.
Stir vegetable mix into the prepared pancake mix. Heat a non
stick skillet or griddle to medium heat. Brush pan with butter.
Spoon heaping tablespoons of batter into skillet or griddle and
cook until golden brown on each side. Repeat making batches
until batter is gone. Brush pan with additional butter between
batches as needed. Keep warm until ready to serve. Top each cake
with dollop of sour cream.
|
|
