Whisk the yellow cornmeal, salt, and sugar together in a large, heat-proof mixing bowl.

Carefully pour the boiling water over the dry ingredients, stirring continuously with a wooden spoon until a thick, cohesive dough forms.

Let the dough rest for 5 to 10 minutes until it is cool enough to handle safely.

Heat the beef tallow in a large cast-iron skillet over medium-high heat until shimmering.

Using wet hands, form the dough into small, flat patties, about 2 tablespoons each.

Carefully place the patties into the hot fat and fry for 3 to 4 minutes per side, until deeply golden brown and crispy.

Transfer the fried patties to a paper towel-lined plate to drain excess fat, and serve immediately.