Ingredients
| ½ tsp | Baking powder |
| 1 cup | Cornmeal, or finely ground polenta (Main) |
| ½ cup | Plain flour |
| ½ tsp | Baking soda |
| 3 | Spring onions, finely chopped |
| 1 | Egg, beaten |
| ¾ cup | Buttermilk, up to 1 cup |
| 1 to fry | Canola oil |
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Directions
- Combine dry ingredients in a bowl.
- Add springs onions and egg. Slowly add buttermilk to make a dropping-consistency batter. Mix well.
- Heat enough oil for deep frying in a saucepan.
- Drop dessert spoonfuls in batches into the hot oil and cook until golden. Drain on paper towels.
- Great served with fried fish, lemon wedges and tomato chutney.
