Bolas de tiquisque

Instructions

1. Peel the tiquisque, cut it into pieces and cook it in boiling salted water for 20 minutes, until tender.
2. Drain it, then mash it finely with a fork or potato masher. Let it cool for 10 minutes.
3. Add the crumbled cheese, the beaten egg, the cornmeal, salt and pepper, then mix until you have a smooth, soft dough.
4. Shape into small balls about 3 cm across, pressing the dough firmly between your hands.
5. Heat the oil in a saucepan to about 170 °C (a drop of dough should sizzle gently).
6. Fry the balls in small batches for 4 to 5 minutes, turning them, until nicely golden.
7. Drain them on kitchen paper.
8. Serve while still warm, on their own or with a light tomato sauce.