Corn Sticks (surullitos) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Water,
1 cup: Yellow cornmeal,
Vegetable oil for frying,
1/2 tsp: 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 Note from cookbook: These Puerto Rican snacks are served warm
with a drink as a side dish along with meat or fish.
Source from luhu.jp
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 Note from cookbook: These Puerto Rican snacks are served warm
with a drink as a side dish along with meat or fish.
Source from luhu.jp
Tags
Appetizers