| 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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