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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 1 egg
- 1 tsp salt
- 1 tsp sugar, optional
- 2 to 3 cups boiling water
- 3 to 4 cups vegetable oil for frying
- 1 to 2 tablespoons bacon grease, optional
- 2 cup yellow stone-ground cornmeal
- 1/4 tsp Penzey's roasted garlic, optional
- 1 pepper to taste
Method
- In a medium bowl, combine the cornmeal, egg, salt and sugar (if using), roasted garlic (if using) and pepper.
- Stir in enough boiling water that the cornmeal mixture looks like a thick batter - holding together enough to spoon out but not runny.
- Heat the oil and bacon grease (if using) in a large cast iron skillet or heavy bottomed skillet over high heat.
- The oil should be 1/3 of the way up the side of the skillet.
- As soon as the oil is hot, spoon the hot cornmeal mixture into your hands and form into a small patty, saucer-like in shape.
- Remember, because of the boiling water, the mixture is HOT, so be careful.
- Place the patties gently in the oil.
- Don't crowd the pan; usually 3 at a time or so.
- Be very careful if you're dropping it from your hand into the oil, or place the patty on a spatula and slide it in.
- Do not let the oil smoke - medium to medium high should work.
- Turn each patty once and cook until crispy and golden brown, about 3 to 4 minutes total for small patties.
- Remove from the pan and place on a paper towel lined plate to drain.
- *This recipe makes 12 patties.
