| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Self-rising flour |
| 1 |
c |
Cornmeal |
| 1/8 |
t |
Salt |
| 1/4 |
t |
Baking soda |
| 1 |
|
Egg |
| 1 1/2 |
c |
Buttermilk, or as needed |
| 1 |
|
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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