Soulful Bansh Delight

Ingredients

In this adaptation, the traditional Assamese Bansh is transformed into cornbread fritters, incorporating the essence of Soul food. The original dish typically consists of steamed rice cakes made from fermented rice batter, while this recipe replaces the rice with cornmeal to create a Southern-style cornbread base. The spices and seasonings are also adjusted to align with the flavors commonly found in Soul food. We alse have the original recipe for Bansh, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60g) melted butter 1/4 cup (60g) melted butter
• 1/4 cup (60g) chopped green onions 1/4 cup (60g) chopped green onions
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, melted butter, and chopped green onions.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4.
   Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.
5. 5.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
6. 6.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Soulful Bansh Delight warm and enjoy!

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for the best texture in the fritters.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Green onions — Feel free to add more green onions for an extra burst of flavor.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or vegetable oil, for frying the fritters.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the batter.
• Serve the fritters with a side of honey butter or maple syrup for a touch of sweetness.
• Experiment with different toppings such as sour cream, salsa, or hot sauce to customize the flavor.
• Make sure the oil is hot enough before frying the fritters to ensure a crispy exterior.
• Leftover fritters can be reheated in a toaster oven or oven for a few minutes to regain their crispiness.

Serving advice

Serve the Soulful Bansh Delight as an appetizer, side dish, or even as a main course. Pair it with a fresh salad or coleslaw for a complete meal.

Presentation advice

Arrange the fritters on a platter and garnish with a sprinkle of chopped green onions for a pop of color. Serve them warm to showcase their golden-brown exterior.