← Nouns Cooking · American

Ingredients

• 150 g fine or medium yellow cornmeal
• 90 g plain flour
• 1½ tsp Baking powder
• ¼ tsp Bicarbonate of soda
• 1 tbsp Sugar
• 1 tsp Salt
• ¼ tsp Cayenne pepper
• 180 ml Buttermilk
• 1 large egg
• 2 tbsp Butter, melted
• 1 small onion, grated or very finely chopped
• 2 Spring onion, finely sliced (optional)
• 1.5 l vegetable or peanut oil, for frying

Method

1. Whisk the cornmeal, flour, baking powder, baking soda, sugar, salt and cayenne in a bowl.
2. In another bowl, whisk the buttermilk, egg and melted butter, then stir in the onion and spring onions. Pour into the dry mix and stir just until you have a thick, scoopable batter. Rest it for 5 min while the oil heats.
3. Heat about 5 cm of oil in a deep, heavy pan to 175°C (350°F).
4. Drop in rounded tablespoons of batter, 6 or 7 at a time, using a second spoon to push them off. Fry for 3–4 min, turning, until deep golden all over and cooked through; most will flip themselves.
5. Drain on a rack or kitchen paper, sprinkle with a little salt and serve hot, with fried fish, barbecue or a pot of remoulade.

Tips

• Test one first: if it’s raw in the middle, the oil is too hot or the balls are too big.
• If you use peanut oil, warn guests with peanut allergies.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks