Crispy Corn Masa Fritters

1.In a large mixing bowl, combine the masa harina and salt. Mix well to ensure the salt is evenly distributed.

2.Gradually add the hot water to the masa harina mixture, stirring with a spoon or your hands until a dough forms. If the dough is too dry, add more water, a tablespoon at a time, until it reaches a smooth and pliable consistency.

3.In a separate bowl, whisk together the all-purpose flour and baking powder until well combined.

4.Add the shortening to the flour mixture and use your fingers or a pastry cutter to blend it in until the mixture resembles coarse crumbs.

5.Combine the masa dough with the flour mixture, kneading gently until fully incorporated. The dough should be soft but not sticky. If it feels too sticky, add a little more masa harina or flour as needed.

6.Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disc about ½ inch thick.

7.In a large skillet or deep frying pan, heat the canola oil over medium-high heat until hot but not smoking. You can test the oil by dropping a small piece of dough into it; if it sizzles, the oil is ready.

8.Carefully place a few discs of dough into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy.

9.Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining discs.

10.Serve the crispy corn masa fritters warm, with your choice of dipping sauce or toppings.