Spicy Fried Corn Balls

A bean recipe for every taste:

Garlic, chilies, hominy, egg, cilantro, lime leaves, and cornmeal in a large wide-mouth mold and stir well.

Add the bean pods and mix well with a wooden spoon.

Divide the mixture into small on the spot balls. Flatten between the heels of your hands.

Heat a tiny bit of peanut oil in a preheated wok or large skillet. Toast the bound corn mixture, turning occasionally, until brown and crispy on the outside.

Remove and drain well on paper towels while frying the remaining meatballs.

Place on preheated serving plates and bring to table on the spot.

Dishes a lemon and lime flavor. They can be bought fresh or dried in Asian specialty stores. The fresh leaves are the most delicious.

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