2 c. self-rising cornmeal
1/2 c. finely chopped onion
1 1/2 to 2 c. boiling water
1 egg, beaten

Fat for deep frying. Combine cornmeal and onion. Stir in 1 1/2 cups boiling water, mixing until well blended. Stir in egg. Add more water if necessary to make a thick batter. Drop by rounded tablespoonfuls into deep hot fat, and fry until golden brown (3 or 4 minutes), turning once. Drain on absorbent paper. Serve hot. Yield: 2 dozen.