Cornmeal Fritters

Ingredients

½ cup (80 g) medium-grind cornmeal

½ cup (60 g) whole wheat flour

I teaspoon baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

8 twists of black pepper

½ cup (120 ml) buttermilk

½ cup (75 g) finely chopped onion

1 large egg. lightly beaten

2 tablespoons honey

3 or 4 dashes hot sauce

Add-ins (optional; list follows)

Vegetable oil, for frying

Directions

Mix the cornmeal, whole wheat flour, baking powder, salt, baking soda, and black pepper in a small bowl. In another bowl, mix the buttermilk, onion, egg, honey (you might need to stir quite a bit to dissolve and distribute the honey), and hot sauce. Pour the cornmeal mixture into the buttermilk mixture and stir just until mixed. If you're including any of the add-ins, fold them in now.

Pour 2 inches (5 cm) of oil into a Dutch oven or heavy-bottomed pan and heat to 375°F (190°C). Arrange a double layer of paper towels on a large plate or tray.

When the oil is hot, use two tablespoons to scoop out some batter and then gently place it into the oil. It will sink and then float back up. Repeat with a few more portions of batter, pausing for a few seconds after adding each to let the oil regain temperature.

Fry the fritters until they are a rich golden brown and the interior is fully cooked, about 6 minutes total, flipping with tongs or a fork a few times for even cooking.

Scoop out with a slotted spoon or spider and drain on the paper towels. Serve right away. If you have leftovers, keep them covered in the refrigerator for up to 2 days and reheat wrapped loosely in foil in a 375°F (190°C) oven until warmed through. They won't be as crisp as when first fried, but they'll still be delicious.

Notes

ADD-INS:

Aim for about 1 cup (240 ml) total add-ins, in whatever combination sounds good to you.

Fresh, frozen, or canned com kernels

Chopped scallions or spring onions Chopped jalapeños or other fresh hot chile

Grated sharp cheddar cheese Pinch of ground cumin 1 tablespoon chopped fresh thyme or rosemary Sautéed "succotash vegetables": small-diced green beans, zucchini, red bell pepper, sweet onion

Chopped pickles, especially pickled green tomatoes and spicy green beans Chopped cooked shrimp, picked crab, or chopped smoked oysters

Deep-frying at home isn't something most of us do very often, but these corn fritters are definitely a good reason to heat up a pot of oil. You actually don't need a large quantity of oil, as you can fry just a few at a time, which keeps things manageable. Be sure your oil is fresh; I like to start with a new bottle just to be sure. Even something we assume is "shelf stable" like vegetable oil can become rancid if it sits in the cupboard too long. The fritters are tasty with just the basic recipe-they remind me of hush puppies-but they can be insanely good with some of the add-ins listed below. Take a look and go crazy with your ingredients. Serve your fritters with a dusting of finely grated Parmigiano-Reggiano (yes, I know that's not very Southern) or with one of these dips: Yogo Ranch Dressing (page 313), Turmeric Mayo (page 315), Spicy Creamy Green Sauce (page 314), Tzatziki (page 318), or Romesco Sauce (page 315). -Makes about 12 fritters