Kokoro (Corn Snack)

Ingredients

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 175°C.
3. 3Take small pieces of the cornmeal dough and roll them between your hands to form thin ropes, about 7.62-10.16 cm long and 0.635 cm 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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