Kokoro (Corn Snack)

Ingredients

• 2 cups Cornmeal
• 1 cup Water
• 1 tsp Salt
• 2 cups Vegetable oil

Instructions

1. 1In a medium bowl, combine the 2 cups of cornmeal with the 1 cup of water and 1 tsp of salt. Stir until a thick dough forms.
2. 2Place a large, heavy-bottomed pot or deep fryer on the stove over medium-high heat. Add the 2 cups of vegetable oil to the pot. Heat the oil until it reaches 350°F (175°C).
3. 3Take small pieces of the cornmeal dough and roll them between your hands to form thin ropes, about 3-4 inches long and 1/4 inch thick, or shape them into small rings.
4. 4Carefully add the shaped kokoro to the hot vegetable oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until the kokoro are golden brown and crispy. They should float to the surface when done.
5. 5Using a slotted spoon or spider strainer, remove the kokoro from the hot oil. Place the fried kokoro on a plate lined with paper towels to absorb any excess oil.

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