A Southern recipe for delicious, golden, fried cornmeal balls that are the perfect side dish for fried fish, fried chicken, or barbecue.
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ sweet onion, grated
- 1 large egg
- 1 cup full-fat buttermilk
- 2 cups vegetable oil, more depending on your pot
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, garlic powder, cayenne, and salt. Set aside.
- In a small bowl, whisk together the grated onion, egg, and buttermilk.
- Add the liquid ingredients to the dry ingredients and stir together until just combined – literally about 10 times around the bowl.
- In a large Dutch oven, pour the oil until you have at least 3-inches of oil. Heat the oil over medium-high heat until it reaches 375 degrees on a deep-fat thermometer.
- Drop the batter by rounded tablespoon into the hot oil. The batter will sink at first and then rise to the top. Do not overcrowd the pot. Work in batches.
- Fry until golden brown, about 6 minutes.
- Remove to a paper towel-lined baking dish. Keep warm in a 200-degree oven while frying the rest of the batter.
- Serve warm.
- Serving Size: 1