1 cup (160 g) fine cornmeal

3/4 cup (115 gl) unbleached all-purpose flour

2 tsp (10 ml) sugar

1 1/2 tsp (7.5 ml) baking powder

1/2 tsp (2.5 ml) salt

1 egg

2/3 cup (150 ml) milk

2/3 cup (150 ml) water

In a large bowl, combine the cornmeal, the flour, the sugar, the baking powder and the salt. Add the egg, the milk and the water. Whisk until smooth. Transfer to a large, shallow bowl. Set aside.

Preheat the oil, setting the deep fryer to 375°F (190°C). Place paper towels or cooling rack on a baking sheet. Preheat the oven to 200°F (95°C) to keep the pogos warm once cooked.

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