In a medium bowl, combine the cornmeal and salt. Gradually add water, mixing until you achieve a smooth batter. If it feels too thick, add a little more water.

In a large skillet, heat the vegetable oil over medium-high heat. You want the oil hot enough so that a drop of batter sizzles upon contact.

Using a ladle or scoop, pour a spoonful of batter onto the hot skillet. Flatten it slightly with the back of the scoop so that it cooks evenly.

Cook until the edges start to look firm and the bottom is golden brown (approximately 2-3 minutes), then flip to cook the other side until equally golden.

Continue cooking the remaining batter, adding more oil to the skillet as needed. Adjust the heat if they are browning too quickly.

Once cooked, remove from the skillet and place on a paper towel to absorb excess oil. Serve hot with your favorite toppings.