This is one of my favorite things in the world I love to eat and it goes perfect every time with some fried fish and coleslaw.
It is made nearly identical like cornbread except the batter is thicker and they are fried. I took out my big Hamilton beach food processor and grated the onion. I used to do this on a knuckle shredder a long time ago. I was glad when Mr. Riaz bought me a food processor because it is a kitchen saver big time and I went with him to pick it out of course. It was 1 onion I used and set it aside. You can use a shallot too if you want to.
The batter I did by hand. I add 1/2 cups of all purpose unbleached flour, 1 cup of cornmeal, 1 handful of nido, 2 pinches of tubinado sugar, 1 pinch of pink salt and 3 pinches of baking powder.
I mixed and added 1 egg and 1/4 cup of water a little at a time until I got a thick batter made then I added my grated onions and mixed some more.
I got out my cast iron skillet and and added 1/4 cup of vegetable oil and let that get hot and dropped teaspoons full of the batter in to hot oil in to batches of 3 or 4 at a time and fried them all until they are golden brown and done on the inside.
Drain on a paper towel lined plate to absorb the excess oil and repeat until the batter is done.
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