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Name: Surullitos (Cheese Corn Sticks) (Ww)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1/4 ts Cayenne pepper optional; 2 ts Salt; cheddar grated; 3 c Water; 1 1/2 c Vegetable oil for frying; 1 c Cheese edam, gouda, or; 1 1/2 c yellow Cornmeal

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INGREDIENTS

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

Appetizers

INSTRUCTIONS

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 (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 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@hdo.net Posted to MM-Recipes Digest by Earl Cravens on Aug 07, 1998

NOTES

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Surullitos (Cheese Corn Sticks) (Ww)

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

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

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Nutrition

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Serving Size: 1 Appetizer (48g)
Recipe Makes: 20

Calories: 177
Calories from Fat: 129 (73%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 3.6g
Cholesterol 5.9mg		2 %
Sodium 36.7mg		1 %
Potassium 31.8mg		1 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 9.3g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 177

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