PREPARATION:

1. Preheat the Emerilware Cast Iron Chicken Fryer with 2 1/2 inches of oil to 375 degrees F.
2. While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.
3. When the oil is hot, drop the batter by 1 1/2 tablespoonfuls into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter.
4. Serve with Green Onion Coulis, recipe follows

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