Surullitos De Maiz (cornmeal Sticks) - Country Living Recipe
Yield: 32 sticksRecipe by luhu.jp
Ingredients:
2 cup: Water,
Vegetable oil for deep,
1 tsp: Salt,
-fat frying,
1 1/2 cup: Yellow cornmeal,
Ketchup, optional
1 cup: Shredded Edam cheese,
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 375F.
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
Source from luhu.jp
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 375F.
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
Source from luhu.jp