Surullitos de maiz (cornmeal sticks) - country living
32 sticks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 1½ | cup | Yellow cornmeal |
| 1 | cup | Shredded Edam cheese |
| Vegetable oil for deep fat frying | ||
| Ketchup (optional) | ||
Directions
1. In 2-quart saucepan, heat water and salt to boiling. Remove from heat and stir in cornmeal until well combined. Return to heat and cook, stirring constantly, until mixture pulls away from side and bottom of pan. (Mixture will be very thick.) Stir in cheese and set aside 10 minutes or until dough is cool enough to handle.
2. In 4-quart saucepan, heat 2 inches oil until deep-fat thermometer registers 375'F.
3. Shape tablespoonfuls of dough into balls and then into small finger shapes about 2 inches long. Fry finger-shaped dough, turning frequently, 5 to 7 minutes or until golden brown. Drain on paper towels and serve warm or at room temperature on serving plate with ketchup, if desired.
Country Living/Sept/90 Scanned & fixed by DP & GG