Ingredients: two-thirds cup cornmeal
One-third cup self-rising flour
Half a cup of reduced-fat buttermilk
Cooking oil
One big egg
Guidelines:
1. Place the big egg, low-fat buttermilk, self-rising flour, and cornmeal in a bowl. Blend the components well by completely mixing them. The mixture should be somewhat runny but yet have a wet consistency.
2. Heat some oil in a skillet. (You may use your favorite oil or around three teaspoons of coconut oil.)
3. Carefully pour spoonfuls of the batter into the heated oil, taking care not to pack the pan too full. (The method of cooking is similar to that of regular pancakes.)
4. Cook until one side of the fritters is browned, then turn them over to brown the other side.
5. After the fritters are done, place them on a paper towel-lined dish. Using paper towels, gently press the fritters to absorb any extra oil.
6. Present!
One-third cup self-rising flour
Half a cup of reduced-fat buttermilk
Cooking oil
One big egg
Guidelines:
1. Place the big egg, low-fat buttermilk, self-rising flour, and cornmeal in a bowl. Blend the components well by completely mixing them. The mixture should be somewhat runny but yet have a wet consistency.
2. Heat some oil in a skillet. (You may use your favorite oil or around three teaspoons of coconut oil.)
3. Carefully pour spoonfuls of the batter into the heated oil, taking care not to pack the pan too full. (The method of cooking is similar to that of regular pancakes.)
4. Cook until one side of the fritters is browned, then turn them over to brown the other side.
5. After the fritters are done, place them on a paper towel-lined dish. Using paper towels, gently press the fritters to absorb any extra oil.
6. Present!
