1 kg of sweet cornmeal
600 g of grated Minas cheese, curdled and finely raked
1 tablespoonful of active dry yeast
1 teaspoon of salt
1 tablespoonful of sugar
1 cup of milk
8 eggs
4 tablespoons of olive oil
1 kg of sweet cornmeal
600 g of grated Minas cheese, curdled and finely raked
1 tablespoonful of active dry yeast
1 teaspoon of salt
1 tablespoonful of sugar
1 cup of milk
8 eggs
4 tablespoons of olive oil
Place the milk over the cornmeal, add the remaining ingredients, mix well until a pliable dough forms (if still too dry, add a little more milk)
Shape into balls about 3 cm in diameter, then refine them slightly to make them longer at the tips
Fry in olive oil not too hot with the pan covered, turning occasionally, until golden brown
The fritters should be dry to prevent them from getting soggy
Serve warm.
