- 1 cup yellow cornmeal
- 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1-1/2 teaspoons baking soda
- 2 tablespoons dry onion
- 1 medium egg
- 1 cup buttermilk or sour milk or
yogurt (powdered buttermilk is fine)
In a medium sized mixing bowl combine the
cornmeal, flour, sugar, salt, baking soda,
and dry onion. When everything is well
distributed, stir in the egg and buttermilk.
Stir it up until everything is evenly
moistened. The batter will be thick like
muffin batter. Drop the batter by smallish
spoonfuls into deep hot fat, about 375°. Try
not to crowd the pan as you fry them. Turn
when the underside is done, and continue
frying until both sides are golden brown.
Drain on paper towels and serve hot. These
are traditionally served with fish, but they
are good with casseroles too, and also with
salmon loaf. This amount is enough for a
family of 6.
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