Fritos (Homemade)

Fritos (Homemade)

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 sauce suggest its Mexamerican origins, but the corn crisp was everywhere in American corn-pone cooking.

Makes about 30 strips.


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


Stir meal gradually into the water.
When perfectly smooth add butter and salt.
Spread dough evenly on an inverted buttered 9x14-inch baking pan no more than 1/8 inch thick.
Bake at 350F degrees about 30 minutes.
Immediately cut into strips about 1/2 inch by 3 inches.
Remove them carefully to a rack with a spatula.
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.
Remove with slotted spoon.
Drain on paper towels.
Salt to taste.

Source: Recipe from I Hear America Cooking by Betty Fussel, who credits The Corn Cook Book (1918); posted by LuAnn.


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