Ingredients
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1 1/2 cups precooked white cornmeal (masarepa)
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1 1/2 cups warm water
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1/4 tsp salt, plus more to taste
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2 cups shredded mozzarella, divided
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Vegetable oil, for frying
Steps
1
In a large bowl, mix cornmeal and warm water until you get a dough that’s not too dry, but not too soft. Add salt to taste.
2
Roll out plastic wrap and cut a piece about 2” in length. Set flat on the counter. Take a palm-sized amount of dough, roll it into a ball, then flatten it into a ½”- to ¼”-thick circle, not too thin so it won’t fall apart. Place it on top of plastic wrap.
3
Place 1 tablespoon cheese in the middle of dough circle. Grab plastic wrap from the left side and fold dough over to create a half-moon shape. Press the ends of dough with wet fingers to seal the empanada shut. Repeat process with remaining dough and cheese, reusing the plastic wrap for each empanada.
4
In a large pan, heat ¼” oil on medium-high. In batches, shallow-fry empanadas 2 minutes per side, until golden and crispy. Transfer to cooling rack or plate covered with paper towels to drain off excess oil.
