1 Cup Fine Cornmeal (GOYA)
½ Cup Better Batter Gluten-free Flour
1 Large Egg
1½ to 2 cups Redbarn Real Buttermilk
1 tsp. Baking Soda
½ tsp. Kosher or Sea Salt
1 TB. Sugar
1 Cup Minced Roasted Vegetables, (I used both sweet and hot peppers)
2 cups Peanut oil for frying
Toss flour, cornmeal, sugar, salt, baking soda and minced veggies together in a bowl.
Add egg and 1 cup buttermilk to the dry ingredients.
Stir well. Add more liquid as necessary to create a slightly thick batter.
Heat oil over medium heat to approximately 350 degrees (about medium high).
Test the batch. Drop one rounded teaspoonful into oil.
Fry until golden brown. Remove, drain on paper towels, taste.
Adjust for salt. They should be fluffy and cooked through.
Serve with mayonnaise and Sriracha, or Thousand Island dressing.