In a large bowl, whisk together the cornmeal, salt, and sugar. Gradually stir in the boiling water until the mixture forms a thick batter, similar to a very thick pancake batter.
Pour about 1/2 inch of vegetable oil into a heavy, preferably cast-iron, skillet. Heat the oil over medium-high heat until it reaches between 350-375°F and is glistening but not smoking.
Carefully drop or spoon about 1/4 cup of the batter into the hot oil, forming small patties. Fry for 3-5 minutes until the edges are brown.