Southern cornmeal fritters mixed with buttermilk, egg, onion, and flour, then fried into crisp little rounds.
15 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the cornmeal, flour, baking powder, salt, and red pepper flakes in a bowl.
Grate the onion very finely and whisk it with the ayran and egg.
Add the wet mixture to the dry mixture and make a thick spoon batter.
Heat the vegetable oil to 175°C.
Drop small spoonfuls of batter into the oil and fry for 3 minutes, until golden.
Transfer the fried corn balls to paper towels and drain excess oil for 1 minute.
Serve hot with lemon wedges and yogurt hot sauce if desired.
💡 Tip: If the batter runs too much from the spoon, add 1 tablespoon of cornmeal; a very stiff batter turns dry inside after frying.
🍽️ Serving suggestion: Serve hot beside fried fish with yogurt hot sauce and lemon wedges if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
6
g protein
28
g carbs
8
g 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.
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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