Yield: 10 Servings
|1 cup||Self-rising flour|
|¼ teaspoon||Baking soda|
|1½ cup||Buttermilk -- or as needed|
|1 medium||Onion -- chopped|
|\N \N||Fat -- for deep frying|
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