Imperial:

8 oz. coarse cornmeal flour
2 tbsp. sugar
Oil to fry

Metric:

225 g. coarse cornmeal flour
2 tbsp. sugar
Oil to fry

American:

1 c. coarse cornmeal flour
2 tbsp. sugar
Oil to fry

Mix flour and sugar with sufficient hot water to make a soft but stiff dough. Leave aside for 30 minutes to settle and cool. Take a bit at a time and roll with your flat palm into a long pencil slim sticks. Connect the ends of some of them to form rings. Fry in hot oil until golden brown.