Title: Corn Sticks (Surullitos)
Categories: Appetizer
Yield: 4 Servings
| 1 1/2 | c | Water |
| 1 | c | Yellow cornmeal |
| | | Vegetable oil for frying |
| 1/2 | ts | Salt |
| 1 | c | 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.