|Yellow cornmeal||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|Angostura bitters||3⁄4 Teaspoon|
|Egg||1 , well beaten|
|Fat||3 Cup (48 tbs) (For Deep Frying)|
Mix the cornmeal, flour, sugar, baking powder, and baking soda in a bowl.
Add the onion and a mixture of the buttermilk, bitters, and egg; mix until well blended.
Using about a heaping tablespoon for each, form into small cakes.
Put into the hot fat only as many cakes at one time as will float uncrowded one layer deep.
Fry 3 to 4 minutes, or until well browned.
Turn cakes with tongs or a fork as they rise to the surface and several times during cooking (do not pierce).
Lift cakes from fat with slotted spoon and drain before removing to absorbent paper.