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.

Recipe by Cooking Light November 1999

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Recipe Summary

Yield:
10 servings (serving size: 3 fritters and 1 tablespoon molasses)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

294 calories; calories from fat 20%; fat 6.4g; saturated fat 1.5g; mono fat 1.9g; poly fat 2.3g; protein 7.8g; carbohydrates 51.4g; fiber 0.4g; cholesterol 68mg; iron 3.5mg; sodium 629mg; calcium 259mg.
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