Festivals

• 175 g/1 cup yellow cornmeal (polenta)
• 125 g/1

Mix all the ingredients together, adding just enough cold water to make a stiff dough. Knead and divide into six portions. Roll each portion with your hands into a log shape and squeeze lightly to flatten.

Heat the oil in a skillet or wok and deep fry the festivals until light brown, about 8 minutes each. Remove excess oil on kitchen towel before serving hot.