Surullitos de maiz (cornmeal sticks) - country living

32 sticks

Ingredients

Quantity Ingredient
2 cups Water
1 teaspoon Salt
1½ cup Yellow cornmeal
1 cup Shredded Edam cheese
Vegetable oil for deep fat frying
Ketchup (optional)

Directions

1. In 2-quart saucepan, heat water and salt to boiling. Remove from heat and stir in cornmeal until well combined. Return to heat and cook, stirring constantly, until mixture pulls away from side and bottom of pan. (Mixture will be very thick.) Stir in cheese and set aside 10 minutes or until dough is cool enough to handle.

2. In 4-quart saucepan, heat 2 inches oil until deep-fat thermometer registers 375'F.

3. Shape tablespoonfuls of dough into balls and then into small finger shapes about 2 inches long. Fry finger-shaped dough, turning frequently, 5 to 7 minutes or until golden brown. Drain on paper towels and serve warm or at room temperature on serving plate with ketchup, if desired.

Country Living/Sept/90 Scanned & fixed by DP & GG

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