| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
New Orleans |
Bread |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
c |
Flour |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Fresh ground black pepper |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
pn |
Garlic powder |
| 1/2 |
ts |
Baking powder |
| 4 |
|
Scallions; green tops only, very finely chopped |
| 1 |
|
Tomato; peeled, seeded, and finely diced |
|
|
Oil for deep frying |
INSTRUCTIONS
In a mixing bowl, thoroughly blend the cornmeal, flour, egg, and
buttermilk. Add the black pepper, salt, cayenne, garlic powder, and baking
powder. Blend well. Stir in the scallions and tomato. Heat the oil to deep
frying temperature. Drop the batter by teaspoonfuls into the hot oil. Fry
until golden brown, about 1 minute on each side. Drain on paper towels. Fry
the remaining batter. Serve warm.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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