Backpacking Recipe: Savory Corn Fritters

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.