Mixing ingredients: Mix cornmeal, milk, eggs, salt, aniseed, and sugar. Cover and let it rest in the fridge for an hour (this step is optional, see notes)
Frying: In a frying pan heat the oil over medium heat. Pour the mix one spoonful at a time into pan, making small thick pancakes. Fry and turn till golden brown on both sides.
Serving: Serve hot as a side dish, as finger food, or to accompany an afternoon drink (cocoa, coffee, or fruit shake).
Letting the mixture rest helps the cornmeal rehydrate better and produces a more moist fritter.The cornmeal that we use in the DR is grittier than wheat flour but finer than polenta. If you can't find something like that, you could get away with using polenta, but you may need to add an extra bit of liquid. Fry the first one, try and go from there. Be mindful that it will not result in the exact texture that we're used to.