Wampus Bread
Fried like fritters, this bread stands out with the savory addition of potato and onion.
INGREDIENTS | YIELDS 1 LOAF
- 2–3 cups canola oil
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 1 small yellow onion, chopped
- 1 medium russet potato, peeled and grated
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In a large, high-sided, heavy skillet, heat oil to 375°F.
In a large bowl, mix together cornmeal, all-purpose flour, sugar, salt, and baking powder. Make a well in the center.
Add milk, onion, and potato to the dry ingredients; mix until just combined.
Drop batter by heaping spoonfuls (about ¼ cup) into hot oil, and cook until golden brown, about 1–2 minutes per side. Drain on paper towels and serve hot.
Wampus History
A wampus is a half wildcat, half woman creature from Cherokee mythology, and the tale is well known throughout the Appalachians, eastern Tennessee, Kentucky, and Virginia. Wildcats run very fast, with their legs askew, a fact that gave rise to the term “caddy,” “kitty,” or “catty wampus,” meaning crooked or out of alignment. How this translated to fried dough is open to speculation, although these fried dough balls are anything but straight.
