Delicious Fried Mush
Ingredients
Directions
Make the dough
Sift the flour and cornmeal together.
Slowly stir the mixture into the boiling water to prevent lumps.
Cook thoroughly until done.
Fry and serve
Drop spoonfuls of the mixture into hot oil and fry until light brown.
Serve with or without syrup.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White cornmeal
- Forms the main body of the dough and sets into a firm, starchy texture when cooked.
- All-purpose flour
- Adds gluten and binding so the dough holds together and browns evenly when fried.
- Boiling water
- Hydrates the cornmeal and starches, turning the mixture into a cohesive dough.
The step that matters
Stirring the mixture into the boiling water. Adding the dry mix slowly, while stirring, lets each particle hydrate separately. Dumping it in at once forms lumps that stay dry inside and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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