Vegetable oil for deep frying ½ tsp baking soda
1 c yellow corn meal ¼ tsp salt
1 T rye flour 1 c boiling water
1 tsp sugar 1 egg, lightly beaten
1 tsp cream of tartar 2 T milk
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Pour vegetable oil into a deep fryer or large, heavy saucepan to a depth
of 3 to 4 inches and heat until the oil reaches a temperature of 375° on a
deep-frying thermometer.Meanwhile, combine the corn meal, rye flour, sugar, cream of tartar, soda and salt in a deep bowl. Pour in the boiling water and stir until the ingredients are well mixed. Beat in the egg and then the milk.
For each Johnston spank, drop a heaping tablespoon of the corn meal mixture into the hot oil. Cook 3 or 4 cakes at a time, leaving enough space between them so that they can spread into 2- to 3-inch rounds. Deep-fry them for about 2 minutes on each side, or until they are golden and slightly puffed. As they brown, transfer them to paper towels to drain.
Serve the Johnston spanks on a heated platter while still hot. Makes about 12 three-inch round cakes.
