Hot-Water Cornmeal Cakes - cooking recipe

Ingredients

1 3/4 c. white cornmeal
1/2 c. onion, chopped medium fine
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 3/4 c. vegetable oil (for frying)
1 1/2 c. boiling water

Preparation

Toss together the first 5 ingredients.
Meanwhile, heat the oil at medium high in a deep medium sized skillet until it begins to smoke slightly.
Stir the boiling water into the cornmeal mixture.
(Add more cornmeal as needed.
You should end up with a stiff paste you can push off the end of a spoon.)
Form rounded tablespoonfuls of the mush, flatten slightly and drop into the hot oil.
Fry until crisp and golden, about 4 minutes.
Remove the cakes with a slotted spoon to drain on paper towels.
Keep warm. Makes about 30 pieces.