4 c. sifted stone ground yellow cornmeal
2 c. sifted self rising cake flour
1 tbsp. baking powder
1 1/4 tsp. salt
1/2 tsp. baking soda
2 to 2 1/2 c. beer or milk
1 med. onion, finely minced
1 egg
1/4 c. minced fresh parsley or parsley flakes
1 1/2 tsp. freshly ground pepper
3 qt. peanut oil

Sift cornmeal, flour, baking powder, salt, and soda into large bowl. Make well in center. Add 2 cups beer or milk, onion, egg, parsley and pepper. Stir quickly until just combined; do not over mix. Add remaining 1/2 cup beer if batter is too thick; it should be consistency of porridge.

Preheat oven to 250 degrees. Heat oil in electric skillet, deep fat fryer or large saucepan to 365 degrees. Drop batter by rounded teaspoon into hot oil and fry, turning once, until richly browned, about 2 minutes per side. Drain on paper towels. Transfer to serving platter and keep warm in oven. Repeat with remaining batter. Serve hot.