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This sorullitos can be served to accompany our traditional café au Lait, to accompany the fried or boiled eggs in the breakfast or as appettizers in a dinner or Lunch. They are grear insted of the French Fried Potatoes.
CORNSTICKS (sorullitos): 2 cups water 1 tsp. salt 1 1/2 cups yellow cornmeal 1/2 cup grated cheddar cheese Canola Oil for frying
Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe.
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