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  Added: Jul 11, 2006  •  Visited (1334)  •  Print version Print this recipe (106)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cheese Corn Sticks
What You Need:
  • 3 cups water
  • 2 teaspoons salt
  • 1˝ cups yellow cornmeal
  • 1 cup freshly grated imported Edam or Gouda or a mild Cheddar cheese
  • 1˝ cups vegetable oil

  • How To Cook:
    1. Combine the water and salt in a heavy 2- to 3-quart saucepan and bring to a boil over high heat. Stirring constantly, pour in the cornmeal in a slow, thin stream so the water does not stop boiling; continue to stir for 2 or 3 minutes, until the porridge is smooth and thick. Remove the pan from the heat and beat in the grated cheese with the spoon.

    2. Cool to room temperature, then, moistening your hands from time to time in cold water, shape 2 tablespoons of the mixture at a time into cylinders about 3 inches long and 1 inch in diameter. Covered with plastic wrap or wax paper, the "surullitos" may be kept at room temperature for 2 to 3 hours or in the refrigerator for a day or so.

    3. When you are ready to fry the "surullitos", preheat the oven to the lowest possible temperature and line a large, shallow baking dish with paper towels. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.

    4. Fry 4 or 5 "surullitos" at a time, turning them with a slotted spoon or spatula for about 5 minutes, or until they are crisp and golden brown. As the corn sticks brown, transfer them to the lined baking dish and keep them warm in the oven.

    5. Serve the "surullitos" hot or at room temperature either as an accompaniment to drinks or as a hot bread.

    To Make: about 2 dozen sticks
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Grains & Cereals » Corn
    Dish » Appetizers


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