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Corn Sticks (Surullitos)
| Ingredients | |||
| 1 1/2 | cup | water | |
| 1 | cup | yellow cornmeal | |
| 1 | vegetable oil for frying | ||
| 1/2 | teaspoon | salt | |
| 1 | cup | freshly grated edam, 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 1/3 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 Notes: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish. | |||
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