These fried cornmeal dumplings are mandatory with a sumptuous feast of gumbo and black-eyed peas.
- Yield: Makes about 38
Source: Martha Stewart Living, May 1996
- 4 cups peanut oil
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons minced jalapeno pepper
- 2 large eggs
- 1 cup buttermilk
Heat oil in a 2 1/2-quart saucepan over medium heat until it reaches 375 degrees on a frying thermometer.
Meanwhile, whisk together flour, cornmeal, baking powder, baking soda, salt, and cayenne in a medium bowl. Mix in jalapeno.
In another bowl, whisk together eggs and buttermilk. Add to flour mixture; stir to combine. Mixture will be slightly lumpy.
Drop heaping teaspoons of batter into hot oil without crowding. Fry until golden brown, turning once or twice, 2 to 3 minutes. Use a slotted spoon to transfer to paper towel to drain. Serve immediately.