Crispy Cornmeal Fritters

Ingredients

• 2 cups all-purpose flour
• 0.5 cup fine cornmeal
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons cold unsalted butter (cut into 1/2-inch cubes)
• 1 cup evaporated milk
• 1 quart vegetable oil (for frying)

Steps

1. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the evaporated milk and stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature for 15 minutes.
2. On a lightly floured work surface, roll the dough into a thick rope. Cut the dough into 24 pieces and roll each piece into a 9-inch rope. Bring both ends together and twist each rope tightly.
3. In a large saucepan, heat the oil to 350°. Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes. Drain on paper towels and serve hot.