Steps
- Heat 2 cups of whole milk, 2 tablespoons of butter, 1 tablespoon of sugar, and 1 teaspoon of salt in a saucepan over medium-low heat until simmering.
- Stir in 2 cups of fine cornmeal and cook, stirring, until a thick pliable dough forms. Remove from the heat and let cool enough to handle.
- Cut 225g of mozzarella into 24 small pieces. Divide the dough into 24 portions, flatten each into an oval, and enclose a piece of cheese, sealing any cracks with damp fingers.
- Heat 2in / 5cm of vegetable oil in a heavy pot to 325°F / 165°C. Fry in batches until golden brown all over, then drain on paper towels.