Crispy Cornmeal Drop Doughnuts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 30, 2006
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.
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Photo by Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA
Living In: Lompoc, California, USA

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Reviewed: Oct. 1, 2006
Surprisingly yummy according to my 4 picky boys. A quick and easy breakfast or after-school snack. Tastes like a sweet hush-puppy.
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Cooking Level: Expert

Home Town: Imogene, Iowa, USA
Living In: Macon, Georgia, USA

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Reviewed: Jul. 14, 2010
I was pleasantly surprised by this dish. It's good for breakfast with tea. However, they don't store very well and are not good for leftovers.
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Cooking Level: Beginning

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Reviewed: Jun. 27, 2009
I'm giving these five stars because they are so darned quick and easy to make. The flavor is pretty good. They sort of taste like a spice cake, with a hush puppy sort of look and texture. I ate something similar recently at a Krystal's restaurant that were called "Sweet Bites". I have a Vitamix blender, so I put some granulated sugar and cinnamon in it and ground it up to the consistency of powdered sugar. I put the sugar on a plate, and just threw them on top of the sugar when they came out of the oil. I think my family is really going to like them (they are all taking naps right now!). Thanks for a great recipe!!
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Reviewed: Oct. 19, 2011
These are good... I added some Anise extract to mine instead of the cinnamon/nutmeg, then topped with sprinkled powdered sugar
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Photo by Charles

Cooking Level: Expert

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