• 2 cups (2 servings) Cream of Wheat (or other hot wheat cereal)
• 2 cups cake flour
• 2 teaspoons baking powder
• 2 cups grated cheddar cheese (about 1/2 pound)
• 2 eggs, beaten
• 1 tablespoon powdered chicken bouillon
• 1 tablespoon fine salt, plus more to taste
• 1/4 teaspoon chili powder
• Vegetable oil, to fill your pot halfway

1. Prepare the Cream of Wheat according to the instructions on the box. Set aside and allow to cool.

2. In a large bowl, combine the flour, baking powder, cheese, eggs, the powdered bouillon, half the salt, the chili powder, and the porridge; mix well to form a fairly smooth batter. If necessary, add a small amount of milk to thin it.

3. Fill a cast-iron pot, wok, or other deep-frying pan halfway to the top with vegetable oil. Place the pot over medium-high heat until the oil reaches a temperature of 375°F. When the oil is ready, use a teaspoon to scoop dollops of batter about 1 inch in diameter out of the bowl. Using a slotted spoon, carefully slide them into the hot oil, one by one, and fry them until they are golden brown and floating, about 2 minutes. Turn the fritters often in order to brown them evenly. Remove them to a platter lined with paper towel to drain. Sprinkle with the remaining salt and the chili powder while they’re still hot, and serve with Garlic Aïoli for dipping. Alternatively, fry them in advance, set aside at room temperature after draining, and reheat in the microwave on high for 25 to 40 seconds, or in a preheated 350°F. oven for 5 to 10 minutes.