Herbed Cornmeal Fritters
makes 2 dozen (3-inch) patties
Cornmeal hot water fritters are lightened up with a wash of chopped fresh parsley, thyme, mint and cilantro. You can substitute your favorite green herbs here, but avoid using more than 1 teaspoon of rosemary, as its flavor tends to take over. Serve these 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
1 tablespoon minced fresh parsley
2 teaspoons fresh thyme leaves
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
prep: 10 minutes
total: 30 minutes
large saucepan
small saucepan
mixing bowl
wooden spoon
slotted spoon or tongs
splatter guard
paper towels
thermometer
1. In a large saucepan, heat 1/2 inch of vegetable oil to 350F.
2. Meanwhile, in a small saucepan, boil the water. 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. Once the dough has come together, mix in the herbs and stir well; the herbs will wilt a bit from the heat of the dough and turn bright green.
5. Using a tablespoon and oiled hands, form little balls of dough into 3-inch pancakes and fry until golden, 5 minutes. Drain on paper towels and serve piping hot.
