Recipes from Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France
by Kitty Morse

Cruchades de Maïs
Fried Cornmeal ‘Coins’

Makes 25

2 cups yellow cornmeal
2 cups water
2 cups whole milk
1 teaspoon salt
2 tablespoons granulated sugar
3 tablespoons brandy
1 cup all-purpose flour, for dredging
Vegetable oil for frying
Honey, for drizzling

Pour the cormeal into a bowl and add enough water to cover. Stir the mixture and discard any impurities that float to the surface. Drain the water and set aside.

In a medium saucepan over medium-high heat, bring the 2 cups of water and the milk to a low boil. Reduce heat to medium low and add the cornmeal, salt, sugar, and brandy. Stir continuously until the cornmeal mixture becomes thick enough for a spoon to stand up in it, 10 to 12 minutes.

Spoon the cornmeal mixture onto a 9-inch x13-inch non-stick baking sheet and spread it out as evenly as possible with an offset spatula. Use a rolling pin to create a uniform surface.

Refrigerate for 1 to 2 hours.

Using a 2-inch cookie cutter, cut the chilled dough into rounds. Pour the flour onto a platter. Dredge the rounds and set aside.

In a heavy pan or deep fat fryer, heat the oil to 350 degrees F. In a heavy pan or deep fat fryer, heat the oil to 350 degrees F. Fry the ‘coins’ a few at a time, until they are golden brown.

Transfer to a plate lined with paper towels to drain. Serve warm with honey on the side.