- 1 pound fine cornmeal
- 1 cup buttermilk
- 1 tablespoon salt
- 1 tablespoon sugar
- Pinch baking soda
- 1 egg
- Vegetable oil, for frying
- Special equipment: a deep-frying thermometer
Mix together the cornmeal, buttermilk, salt, sugar, soda and egg to make a thick consistency. Refrigerate for 15 minutes.
Heat some oil in a large pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. Drop spoonfuls of batter in the hot oil and cook until light golden brown, 3 to 4 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.