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Backpacking Recipe: Savory Corn Fritters

Pack your fishing rod; these biscuits go perfectly with fresh-caught trout or catfish.

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1/2 cup yellow cornmeal

1/2 cup flour

1/2 cup instant dry milk

1 tablespoon sugar

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon nutmeg

1 can (11 ounces) Mexicorn, drained

1 egg or powdered equivalent

1/4 cup water

1/4 cup oil for frying

At home

Pack first 7 ingredients into a doubled zipper-lock bag.

In camp

Add corn, egg, and water to bag; seal, then squeeze gently to mix contents. Heat oil in pan to medium high. Drop large spoonfuls into pan; flip when bottom is golden brown (about 11/2 minutes). Drain on paper towels. Makes about 12 peach-sized fritters.

Morning special

For a breakfast version, use plain canned corn instead of Mexicorn and eliminate cumin. Serve with syrup.

How to Pack for Backcountry Skiing

Get to know the winter safety gear you need in your pack.

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