Corn sticks (surullitos)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1 | cup | Yellow cornmeal |
| 1 | x | Vegetable oil for frying |
| ½ | teaspoon | Salt |
| 1 | cup | Freshly grated Edam |
| 1 | x | Gouda, or cheddar cheese |
Directions
Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool.
Heat about ⅓ cup vegetable oil in a large, heavy skillet. Take small portions and shape into sticks 3 inches long and about 1 inch in diameter. Drop in the hot oil and fry until golden brown all around.
Drain on paper towel cover to keep warm. Yield: 18 corn sticks Note from cookbook: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.