Buckwheat Hushpuppies

Course : Cornbreads
Serves: 1
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1 cup all purpose flour
1/4 cup cornmeal
1/8 teaspoon salt
1 cup buckwheat flour
1 small chopped shallot
1 dash black pepper
1/4 teaspoon baking powder
1 large egg
1/4 teaspoon baking soda
1 1/2 cups buttermilk

Preparation / Directions:

Mix flours, baking powder and baking soda. Add cornmeal, salt and pepper. Add shallots. Mix egg into buttermilk. Add to dry ingredients. Mix into a thick paste. Let rest for 15-30 minutes. Drop 1 Tbsp. batter into hot canola oil. Fry until golden brown. Serve with smoked salmon and drizzle sour cream on top. Serves 4. Recipe from Kelly McCown, The Pampas Club

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