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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
- 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.
- 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.
- Remove from the heat and stir in the grated cheese and optional cayenne pepper.
- Cold to room temperature.
- 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.
- The surullitos may be kept refrigerated at this point, covered with plastic wrap or possibly wax paper, for a day or possibly two.
- 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.
- Drain on paper towels.
- You may keep the surullitos hot by placing them on paper towels in a baking dish in an oven set on its lowest setting.
- Serve warm or possibly at room temperature.
- Makes about 20 to 24 sticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 276 | 77% |
| Total Fat 31.26g | 39% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.7g | |
| Cholesterol 12mg | 4% |
| Sodium 460mg | 19% |
| Potassium 42mg | 1% |
| Total Carbs 15.89g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.39g | 0% |
| Protein 4.18g | 7% |
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