Homemade Fritos

Recipe Rating:
 2 Ratings
Serves: 2-4

Ingredients

1/2 c stone ground or other fine cornmeal (do not use whole grain cornmeal)
1/2 tsp kosher salt
1 tsp canola oil
canola oil for frying, optional

The Cook

Marsha Gardner Recipe
x3
Cooked to Perfection
Florala, AL (pop. 1,980)
mrdick1950
Member Since Aug 2012
Marsha's notes for this recipe:
These were fun to make with the kids, they got to see what fritos are made of. I baked one batch and fried the other. Fried won out hands down.
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Directions

1
Heat oven to 375-degrees.

Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about .75 cup water to a boil.
2
In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
3
Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick.

Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
4
Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.

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