Cornmeal Fritters
makes 2 dozen (3-inch) patties
Cornmeal shines as the main ingredient in hot water fritters. A quick bath in hot oil caramelizes the outside and leaves the inside of the fritter soft and chewy. Eat these fritters plain or dipped in salsa or aioli.
Vegetable oil for frying
1 1/2 cups boiling water
3 cups yellow corn meal
2 tablespoons sugar
1 1/2 teaspoons salt
prep: 5 minutes
total: 30 minutes
large saucepan
small saucepan
mixing bowl
wooden spoon
deep-fry thermometer
slotted spoon
paper towels
1. In a large saucepan, heat 1/2 inch of vegetable oil to 325F.
2. Meanwhile, in a small saucepan, bring the water to a boil. In the mixing bowl, whisk all the dry ingredients together.
3. Stirring vigorously, add 1 cup of the boiling water to the cornmeal mixture; add the remaining 1/2 cup if the dough appears to be too dry and crumbly -- the dough should be quite stiff, but easy to mold with your hands.
4. Using a tablespoon and oiled hands, form little balls of dough into 3-inch pancakes and fry until golden, 5 minutes. Remove with a slotted spoon, drain on paper towels and serve piping hot.
