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  • 1 cup yellow or white cornmeal, stone ground, if possible
  • 1 cup boiling water
  • 4 tablespoons butter, melted
  • 1/2 teaspoon salt
  • Vegetable oil (for frying)


  1. Stir cornmeal gradually into the water, and when perfectly smooth, add butter and salt.
  2. Spread dough evenly on an inverted buttered 14 x 9-inch baking pan no more than 1/8 inch thick, and bake at 350 degrees F for about 30 minutes.
  3. Immediately cut into strips about 1/2 inch x 3 inches and remove them carefully to a rack with a spatula.
  4. Heat vegetable oil 2 inches deep in a wok or skillet until hot but not smoking. Add strips, a few at a time, and cook until crisp.
  5. Remove with slotted spoon and drain on paper towels.
  6. Salt to taste.

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