RECIPE FROM "THE
1 pkg. (2 2/3 cups) Cornmeal Mix
3/4 cup sliced or chopped green olives
1 (7-oz.) can mexicorn, drained
1 (2 oz.) jar diced pimiento, drained
3/4 cup boiling water
Combine first 4 ingredients in large bowl; add water, stirring well.
Pour oil to depth of 2 to 3 inches in a Dutch oven or large heavy saucepan; heat to 375 deprees.
Carefully drop batter by tablespoonfuls into hot oil.
Cook a few at a time, 1 to 2 minutes or until golden.
Drain on paper towels.
(These make a delicious hot appetizer served with with tartar sauce, or dipped in chili)
YIELDS about 3 1/2 dozen