Categories: Sides
Ingredients
- 1/2 cup diced red bell pepper
- 1/4 cup apple cider vinegar
- 2 tsp sugar
- 1/2 tsp crushed red pepper
- Peanut oil, for frying
- 1 1/2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1/2 tsp baking soda
- 1 cup whole buttermilk
- 1 large egg
Directions
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In a small saucepan, bring bell pepper, vinegar, sugar, and red pepper to a low boil over medium heat. Cook, stirring frequently, until bell pepper is soft and liquid has thickened, about 4 minutes. Remove from heat, and let cool completely.
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In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350.
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In a medium bowl, whisk together cornmeal, flour, and baking soda; stir in bell pepper mixture. In a small bowl, whisk together buttermilk and egg. Stir buttermilk mixture into cornmeal mixture just until combined.
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Using a 1 1/2-inch spring-loaded ice cream scoop, carefully drop batter in oil, 5 scoops at a time. Fry, turning occasionally, until golden brown, about 4 minutes. Let drain on paper towels; serve immediately.