1/2 teaspoon kosher salt, plus more for seasoning the fritters
1/2 teaspoon finely ground black pepper
1/2 cup finely grated Parmesan
1 large egg
Vegetable oil
Directions:
While the soup is cooking, combine the water and butter in a small saucepan. Bring to a simmer over medium-high heat, then whisk in the cornmeal.
Reduce the heat to low, and cook, stirring occasionally, until the cornmeal reaches the texture of soft polenta, about 15 minutes.
Stir in the salt, pepper, and cheese. Cook, stirring, 1 minute longer. Add the eggs and Aleppo pepper, and whisk constantly to make sure the eggs are distributed evenly. Remove from the heat, and let cool slightly.