Corn Sticks (Surullitos)
These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
water
|
|
| 1 | cup |
cornmeal
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
edam cheese
freshly grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 237 | ml |
cornmeal
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
edam cheese
freshly grated |
* |
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 ⅓ 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.
