Ingredients:

  • 1 cup (120g) fine-ground yellow cornmeal
  • 2 cups (480ml) water
  • 1 tbsp (14g) butter, unsalted
  • 1 tsp (5g) salt
  • 1 tbsp (12g) honey
  • 1/4 tsp (1g) black pepper
  • 4 oz (115g) shredded mozzarella
  • 2 cups (480ml) avocado oil

Instructions:

  1. Combine water, butter, salt, honey, and pepper in a saucepan over medium heat.
  2. Bring the liquid to a gentle simmer.
  3. Whisk in the cornmeal in a steady stream Note: This prevents lumps from forming.
  4. Stir constantly until the mixture thickens into a heavy dough that pulls away from the pot sides.
  5. Remove from heat and let the dough cool for 5 minutes.
  6. Fold in the shredded mozzarella while the dough is still warm.
  7. Scoop about 2 tbsp (30g) of dough and roll it between your palms into a cylinder roughly 3 inches long.
  8. Heat avocado oil to 350°F (175°C).
  9. Fry 3-4 cylinders at a time for 3-5 minutes, rotating occasionally, until they reach a deep golden brown hue.
  10. Transfer to paper towels to drain.