These country fritters are sweet and the sauce is sweeter. You can have this for lunch with rice or scrambled eggs for breakfast.
oil or melted butter
frozen spinach, thawed
mash potato flakes
cream of chicken soup, condensed
1To start fritters, place frozen corn, oil or butter, and vanilla in blender. Blend until corn in mostly blended but about 1/3 is left as whole kernels. Dump contents into mixing bowl.
2Add the rest of the fritter ingredients, mixing thoroughly with a wooden spoon.
3In a frying pan, fill the bottom of the pan with your favorite frying oil, about 1/4in deep. We used 1/3 olive oil and 2/3 peanut oil.
4Heat oil from high to med high according to your cooking preference. When oil is hot, take a large spoon and drop a clump of batter into the oil. Smooth out into desired size. The oil shouldn't totally cover the fritter. I usually cook 4 at a time in a large frying pan.
5Flip over when you see a medium brown color on the sides and bottom.
6In a separate pan, start your sauce. Just place all your sauce ingredients in a sauce pan and whisk on high until bubbly. Then lower heat to medium to low, so that it is still bubbling and thickening. Stir occasionally.
7After frying the rest of the fritters, I like to serve this on a bed of rice. One heaping ladle of rice, two fritters, and as much sauce as you like!