Surullitos (cheese corn sticks) (ww)

20 Appetizers

Ingredients

Quantity Ingredient
3 cups Water
2 teaspoons Salt
1½ cup Cornmeal; yellow
1 cup Cheese; edam, gouda, or
;cheddar, grated
¼ teaspoon Cayenne pepper; optional
1½ cup 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 (7½ cm x 2½ 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.

Source: www.wwrecipes.com MMed by: ecravens@...

Posted to MM-Recipes Digest by Earl Cravens <ecravens@...> on Aug 07, 1998

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