Crispy Cornmeal Drop Doughnuts

SUBMITTED BY: CALICOCAT1959

"These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 24 servings

USMETRIC

About scaling and conversions

INGREDIENTS

peanut or corn oil for frying
3/4 cup self-rising flour
1/2 cup self-rising cornmeal mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 egg
1/2 cup buttermilk
cinnamon (optional)
sugar (optional)

READ REVIEWS (2)

DIRECTIONS

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!

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REVIEWS

Reviewed on Mar. 30, 2006 by Renee Marie

One word of advice if you're going to try these: don't let the spoonfuls get too big, or they won't cook through without getting too done. I haven't got a deep fryer, so I just heated some canola corn oil to the prescribed temperature in a pot, which worked well enough. I also didn't have self rising flour or self rising cornmeal mix, so I looked up an online substitute for both which involved adding a little baking powder and some salt. It worked fine. They aren't hard, so if these sound good to you, have at them.

1 user found this review helpful