| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 10 | Servings | |
INGREDIENTS
| 1 | c | Self-rising flour |
| 1 | c | Cornmeal |
| 1/8 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 | Egg | |
| 1 1/2 | c | Buttermilk — or as needed |
| 1 | md | Onion — chopped |
| Fat — for deep frying |
INSTRUCTIONS
Sift together flour, cornmeal, salt, and soda. Add egg and buttermilk until it's the right consistency to hold its shape when rolled into a ball. Mix in onion, then roll into balls about 1 to 2 inches across and drop in deep hot fat. Fry until they're brown and crispy. Let them drain a bit on some paper and serve hot. Recipe By : The Foxfire Book of Appalachian Cookery From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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