Self-rising flour and self-rising cornmeal contain baking powder and salt. You can substitute the same amount of all-purpose flour and regular cornmeal, with 2 teaspoons baking powder and teaspoon salt.
Oxmoor House NOVEMBER 2004
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, potato, and spice in a large bowl. Combine buttermilk and eggs; add to flour mixture, stirring until smooth.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Spoon 2 tablespoons batter per fritter into hot pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and batter. Serve fritters with molasses.
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