Deep-fried cornmeal bites from the American South, crisp on the shell and tender inside, usually served hot beside fried fish or barbecue.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the cornmeal, flour, and salt in a bowl.
Add the egg and ayran and use a spoon to make a thick pourable batter, without overkneading.
Heat the oil to 170°C; a small piece of batter should puff within 10 seconds.
Drop spoonfuls of batter into the oil and fry for 4 minutes, until golden.
Transfer to paper towels and wait 2 minutes so the inner steam does not wet the outer crust.
Serve while hot; if they wait, the cornmeal crust loses its crispness.
💡 Tip: Do not leave the batter too stiff; a texture that drops slowly from the spoon keeps the inside soft after frying.
🍽️ Serving suggestion: Serve with honey butter or tartar sauce on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~243
kcal calories
5
g protein
31
g carbs
11
g fat
1.2g
Sugar
1.7g
Fiber
286.8mg
Sodium
6.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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