1 to 1 1/2 c. cornmeal
1/2 c. flour
1 1/2 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
Dash of Tabasco sauce, opt.
3/4 c. milk
1 egg, beaten
1 med. onion, chopped (add green tops if using spring onions)
2 tsp. chopped green pepper
Dash of chili powder
1 tsp. parsley, opt.

Mix dry ingredients, adding milk and egg. Refrigerate after mixing all ingredients, adjusting cornmeal in order to insure proper consistency. (Best when refrigerated at least 2 to 3 hours before cooking.) Drop by teaspoonfuls into deep fat. Cook until golden brown. Drain on paper towel. Serve with any type of seafood. Yield: about 3 dozen.