The SL Test Kitchen raved about the classic flavor of these crispy cornmeal gems. Add chopped fresh herbs or swap chopped green onions for diced onion for variety.
1 cup self-rising yellow cornmeal mix
1/2 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup diced onion
3/4 cup buttermilk
How to Make It
Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Stir together cornmeal and next 4 ingredients in a large bowl. Add buttermilk, stirring just until moistened. (Mixture will be slightly thicker than cake batter.)
Drop batter by teaspoonfuls into hot oil, and fry, in batches, 1 to 2 minutes or until golden brown, turning often. Drain on a wire rack over paper towels; serve immediately.
Catch-of-the-Day, copyright 1978.
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