Fritters Cakes


  • 3 eggs, beaten until creamy
  • 1/8 tsp. salt
  • 1/2 tsp. of French Vanilla.
  • 1 cup of milk, buttermilk or substitute,
  • 1/2 cup cooking oil or one stick of melted margarine
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  • 3 cups of sifted self rising flour (any brand will do)


Beat eggs well, until creamy. Add flour, baking powder and a pinch of salt Add milk and oil and mix thoroughly. If too thin, add flour a tablespoon at time.

In a hot skillet sprayed with Pam or enough cooking oil not to stick. Fry the fritters until they rise and flip when bubbles are all across. When done inside remove let sit at room temperature to cool. Serves 8

To fill: Slit fritters on the side to make a pocket. Stuff fritters with desired mixture.

Breakfast: Scramble eggs, fry bacon, ham or breakfast sausage, scramble, or dice, mix with eggs, mix with scrambled eggs in a bowl. Add 8 ounces of shredded cheese, any kind will do.

Reheat to melt cheese in oven, 350 degrees F for 5 minutes or microwave 15-20 seconds. Enjoy.

Lunch: Left over sloppy joe mix with cheese, stuff fritters same way.


Dinner: Beans with cheese, stuff fritters the same way.

Dessert: Cut and pare apples, cook them on the stove with apple sauce and cinnamon, sugar. Use this for stuffing, and bake. They can be made ahead.

Frozen and thaw then microwaved. The contents are hot so be careful when eating.

Great meals in minutes.

Source: I invented this recipe 10 years ago. My kids wanted hot pockets. This is my version. I have been making them ever since. So enjoy, everybody.

By Ellen S. from Knoxville, Tn.


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