Here's a nice side dish for you - with a little bit of spice.
10 ounces corn tortillas (approximately 20)
1/2 cup whole milk
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup diced onions
2 tablespoons minced jalapenos
2 quarts peanut oil
Tear the tortillas into small pieces and place in a food processor.
Add milk, egg, salt and pepper.
Process until a chunky paste forms and you're able to squeeze a ball together in your hand. Scrape down the sides of the bowl as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
Place oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
Roll the dough into 1 inch balls or scoop with a small ice cream scoop.
Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes.
Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.
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