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How to make kokoro

Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 1 Cup Cornmeal
  • 1.5 Cups Water
  • 2 Tablespoons Sugar (or more)
  • 1 Teaspoon garlic powder (optional)
  • 1 Teaspoon Chili powder (optional)
  • Pinch of Salt
  • Enough oil for frying

Instructions

  1. Add all the ingredients in a pot, stir and bring to a boil over medium heat.
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  2. Continue to stir as you cook, and it gets thicker.
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  3. When it thickens and elastic scrape off the dough from the ladle and cover or scoop in a plastic wrap and set aside to cool down to touch.

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  4. Cut a small piece if necessary, sprinkle some cornmeal over it and roll out, make sure the two ends are thinner than the middle part and the middle part is not too thick.

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  5. Repeat the process until you’re done with the dough, allow to air dry for a few minutes to avoid breaking while transferring to the hot oil for frying. You can also sprinkle some cornmeal over the rolled-out dough.

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  6. Heat enough oil in a frying pan and allow to get hot to about 350 degrees F. You can also test the oil by dipping the thin part of a ladle into the oil, if it sizzles it’s hot enough you can also drop some cornmeal into the oil and if it sizzles then start to fry. If the kokoro turns brown immediately the oil is too then turn down the heat if not the thick part will fry quickly that the rest of the kokoro. Fry until golden brown and crunchy to your preference. If it’s not fried enough the middle part (the thicker part) will be soft.
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  7. Drain on a plate lined with paper towels and allow them to cool down before storing them in an airtight container.
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  8. Enjoy.

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