Yield: 4 Servings
|1 teaspoon||Fresh ground black pepper|
|⅛ teaspoon||Cayenne pepper|
|1 pinch||Garlic powder|
|½ teaspoon||Baking powder|
|4||Scallions; green tops only, very finely chopped|
|1||Tomato; peeled, seeded, and finely diced|
|Oil for deep frying|
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, .