6 eggs
2 1/4 cups whole milk mixed with 2 tablespoons freshly squeezed lemon juice
3/4 cup unsalted butter, melted (150g)
2 teaspoons salt
3 cups cornmeal (480g)
2 teaspoons active dry yeast
1 1/2 cups all-purpose flour (180g)
6 eggs
2 1/4 cups whole milk mixed with 2 tablespoons freshly squeezed lemon juice
3/4 cup unsalted butter, melted (150g)
2 teaspoons salt
3 cups cornmeal (480g)
2 teaspoons active dry yeast
1 1/2 cups all-purpose flour (180g)
Whisk eggs with milk and melted butter
Add yeast and salt
Combine cornmeal and flour
Mix and place 1/4 cup of the mixture in each 6.5 cm diameter muffin tin, greased with butter
Bake in a moderate oven (180°C), preheated, until lightly golden
Let cool slightly, then remove from tins
Serve with turkey and drizzle with turkey gravy
Yields 24 fritters.