Corn Sticks (Surullitos) Recipe - Cooking Index
Corn Sticks (Surullitos) Recipe - Cooking Index
| 1 1/2 cups | 355ml | Water |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| Vegetable oil for frying | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 237ml | Freshly grated edam |
| Gouda - or cheddar cheese |
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:
John-Boy
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