Ingredients

• 1-1/2 cups organic cornmeal or sprouted corn flour
• 1 cup fresh sourdough starter, gluten-free
• 1 egg, beaten
• 1/2 cup finely chopped onion
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. honey
• Fat for frying (coconut oil or lard are good choices)

Directions

1. Mix cornmeal and sourdough starter in a large bowl. Cover loosely and let sit 12 hours or overnight at room temperature. If the mixture is too thick to stir add water, a Tbsp. at a time, just until you can stir it. When ready to cook, mix egg, onion, salt and honey into the sourdough mixture. Blend baking soda with 1 tsp. of water and stir in.
2. Melt fat in a heavy cast-iron Dutch oven or deep fryer. It should be about 3 inches deep, so start with about 3 cups of fat. Heat to 390°F. Drop spoonfuls of batter into hot oil and fry 1 to 3 minutes or until golden brown on all sides. Remove from the fat with a slotted spoon and drain on paper towels. Serve hot.

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