- 1 cup yellow or white cornmeal, stone-ground if possible
- 1 cup boiling water
- 4 tbspns butter, melted
- 1/2 tspn salt
- Vegetable oil for frying
Stir cornmeal gradually into the water, and when perfectly smooth, add butter and salt.
Spread dough evenly on an inverted, buttered 9-x-14-inch baking pan, no more than 1/8-inch thick. Bake at 350 degrees about 30 minutes.
Immediately cut into strips about 1/2-inch by 3-inches, and remove them carefully to a rack with a spatula. Heat vegetable oil 2-inches deep in a skillet until hot but not smoking. Add strips a few at a time, and cook until crisp.
Remove with slotted spoon and drain on paper towels. Salt to taste. Makes about 30 strips.
"Fritos is both a trademark and a common name for thin corn pone cut in strips and fried. The name and use as a finger-food snack or scoop for guacamole or hot chili suggest its MexAmerican origins, but the corn crisp was everywhere in American corn-pone cooking."
More "Lost" Fritos RecipesClassic Fritos Meat Loaf (1955)
Scalloped Potatoes with Fritos (1955)
(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986.)