Side Pannel
Surullitos (Cheese Corn Sticks) (Ww)
Surullitos (Cheese Corn Sticks) (Ww)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese, Appetizers
Ingredients List
- 3 c Water
- 2 ts Salt
- 1 1/2 c Cornmeal; yellow
- 1 c Cheese; edam, gouda, or
- ;cheddar, grated
- 1/4 ts Cayenne pepper; optional
- 1 1/2 c Vegetable oil; for frying
Directions
Note: These cheesy little appetizers come from the island of Puerto Rico,
where they are served as a cocktail snack, either warm from the oven
or at room temperature. The optional cayenne is not traditionally
used in this recipe.
Combine the water and salt in a heavy saucepan and bring to a boil over
high heat. Add the cornmeal in a slow, constant stream, stirring
constantly, and making sure the water does not stop boiling. Continue to
cook over medium heat for 2 to 3 minutes, stirring constantly, until the
mixture is smooth and thick.
Remove from the heat and stir in the grated cheese and optional cayenne
pepper.
Cool to room temperature.
Roll 2 tablespoons (30 ml) of the mixture into cylinders about 3 inches
long and 1 inch thick (7.5 cm x 2.5 cm). Moistening your hands with water
will help prevent the dough from sticking to your fingers.
The surullitos may be kept refrigerated at this point, covered with
plastic wrap or wax paper, for a day or two.
When you are ready to fry the surullitos, heat the oil in a heavy skillet
over high heat until the surface of the oil begins to shimmer (approx 350F,
180C). Fry the surullitos 4 or 5 at a time for about 5 minutes, turning
them occasionally, until they are crisp and golden brown.
Drain on paper towels.
You may keep the surullitos warm by placing them on paper towels in a
baking dish in an oven set on its lowest setting.
Serve hot or at room temperature.
Makes about 20 to 24 sticks.
where they are served as a cocktail snack, either warm from the oven
or at room temperature. The optional cayenne is not traditionally
used in this recipe.
Combine the water and salt in a heavy saucepan and bring to a boil over
high heat. Add the cornmeal in a slow, constant stream, stirring
constantly, and making sure the water does not stop boiling. Continue to
cook over medium heat for 2 to 3 minutes, stirring constantly, until the
mixture is smooth and thick.
Remove from the heat and stir in the grated cheese and optional cayenne
pepper.
Cool to room temperature.
Roll 2 tablespoons (30 ml) of the mixture into cylinders about 3 inches
long and 1 inch thick (7.5 cm x 2.5 cm). Moistening your hands with water
will help prevent the dough from sticking to your fingers.
The surullitos may be kept refrigerated at this point, covered with
plastic wrap or wax paper, for a day or two.
When you are ready to fry the surullitos, heat the oil in a heavy skillet
over high heat until the surface of the oil begins to shimmer (approx 350F,
180C). Fry the surullitos 4 or 5 at a time for about 5 minutes, turning
them occasionally, until they are crisp and golden brown.
Drain on paper towels.
You may keep the surullitos warm by placing them on paper towels in a
baking dish in an oven set on its lowest setting.
Serve hot or at room temperature.
Makes about 20 to 24 sticks.
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