Esta es una exhibición prevé de cómo se va ver la receta de 'Surullitos (Cheese Corn Sticks) (Ww)' imprimido.

Receta Surullitos (Cheese Corn Sticks) (Ww)
by Global Cookbook

Surullitos (Cheese Corn Sticks) (Ww)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 3 c. Water
  • 2 tsp Salt
  • 1 1/2 c. Cornmeal, yellow
  • 1 c. Cheese, edam, gouda, or possibly cheddar, grated
  • 1/4 tsp Cayenne pepper, optional
  • 1 1/2 c. Vegetable oil, for frying

Direcciones

  1. Note: These cheesy little appetizers come from the island of Puerto Rico, where they are served as a cocktail snack, either hot from the oven or possibly at room temperature. The optional cayenne is not traditionally used in this recipe.
  2. Combine the water and salt in a heavy saucepan and bring to a boil over high heat. Add in 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 min, stirring constantly, till the mix is smooth and thick.
  3. Remove from the heat and stir in the grated cheese and optional cayenne pepper.
  4. Cold to room temperature.
  5. Roll 2 Tbsp. (30 ml) of the mix 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.
  6. The surullitos may be kept refrigerated at this point, covered with plastic wrap or possibly wax paper, for a day or possibly two.
  7. When you are ready to fry the surullitos, heat the oil in a heavy skillet over high heat till the surface of the oil begins to shimmer (approx 350F, 180C). Fry the surullitos 4 or possibly 5 at a time for about 5 min, turning them occasionally, till they are crisp and golden.
  8. Drain on paper towels.
  9. You may keep the surullitos hot by placing them on paper towels in a baking dish in an oven set on its lowest setting.
  10. Serve warm or possibly at room temperature.
  11. Makes about 20 to 24 sticks.