These little babies can be prepared and cooked up in just under an hour. The recipe only makes enough for about eight servings, so if you are going to be using them as an appetizer for a large party, you will want to double the recipe at least. You can always place them in a roaster or slow cooker to keep them warm. Even cold these still taste good. You can also freeze them and pop them in the microwave when you’re craving a little snack. Check out what they are saying about this recipe over at All Recipes:
“I grew up in the South and these were just like the ones we had in the old days.”
It doesn’t matter where you are from, you will fall in love with this delicious appetizer!
Ingredients
2 eggs, beaten
1/2 cup Domino white sugar
1 large onion, diced
1 cup Pillsbury self-rising flour
1 cup Martha White self-rising cornmeal
1 quart oil for frying
Instructions
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
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Quick Tip: Don’t overcrowd your pan or they will stick together.
Thanks again to All Recipes for this fun side dish recipe.