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.
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.