Masa (Fermented Corn Fritters)

Ingredients

• 2 cups Corn Flour (Fine)
• 2 cups Water
• 1 medium Onion
• 1 teaspoon Yeast
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup Vegetable Oil
• 1 tablespoon Psyllium Husk

Instructions

1. 1Combine the 2 cups of Corn Flour (Fine) and 1 cup of Water in a large bowl. Stir the mixture until no dry flour remains and it is just combined. Cover the bowl tightly with a lid or plastic wrap and let it rest at room temperature for at least 8 hours, or overnight, to begin fermentation.
2. 2The next day, add the 1 teaspoon of Yeast, 1 teaspoon of Sugar, and 1/2 teaspoon of Salt to the fermented corn flour mixture in the large bowl. Stir thoroughly with a spoon or whisk until these ingredients are fully incorporated into the batter.
3. 3In a separate small bowl, whisk together the 1 tablespoon of Psyllium Husk and 3 tablespoons of Water. Let this mixture sit undisturbed for 5 minutes; it will thicken and form a gel.
4. 4Add the gelled psyllium husk mixture to the corn flour mixture in the large bowl. Stir vigorously until the psyllium gel is completely and evenly distributed throughout the batter.
5. 5Grate the 1 medium Onion using the fine side of a box grater. Add the grated 1 medium Onion and the remaining 1 cup of Water to the batter. Stir continuously until the batter is smooth and free of lumps, and the onion is evenly distributed. Cover the bowl again and let the batter ferment at room temperature for 2 to 3 hours, allowing it to become light and slightly bubbly.
6. 6Place a large frying pan (such as a 10-inch or 12-inch skillet) or a special masa pan over medium heat. Add the 1/4 cup of Vegetable Oil to the pan. Heat the oil until it shimmers and reaches a temperature of approximately 350°F (175°C).
7. 7Carefully pour about 2 tablespoons of batter for each fritter into the hot oil. If using a masa pan, fill each indentation. If using a frying pan, drop spoonfuls of batter, ensuring not to overcrowd the pan. Fry the fritters for 3 to 5 minutes per side, turning them gently with tongs or a spatula, until they are golden brown on all sides and appear cooked through to the center.
8. 8Use a slotted spoon or tongs to carefully remove the golden brown fritters from the pan. Transfer them to a plate lined with paper towels to drain any excess oil. Serve the masa warm.

Substitutions

Related Guides