Notes
Recipe taken from FoodNetwork.com
Ingredients
- Kosher salt
- 2 cups pre-cooked white corn meal, such as P.A.N.
- 4 ounces part-skim mozzarella, cut into 8 cubes
- ¼ cup vegetable oil, or as needed
Directions
- Position a rack in the center of the oven and preheat to 350°F.
- Stir together 2 ½ cups lukewarm water and 1 ½ teaspoons salt in a large bowl.
- Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and ¼-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and ½-inch-thick (see Cook’s Note).
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side, making sure the oil is hot for each batch (this actually took 12 minutes per side!).
- Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
