Ingredients 1 1/2 cup water 1 cup yellow cornmeal 1
vegetable oil for frying 1/2 teaspoon salt 1 cup freshly grated edam, gouda, or cheddar cheese
Directions: Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool. Heat about 1/3 cup vegetable oil in a large, heavy skillet. Take small portions and shape into sticks 3 inches long and about 1 inch in diameter. Drop in the hot oil and fry until golden brown all around. Drain on paper towel cover to keep warm. Yield: 18 corn sticks Notes: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.
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Inspired by the angel biscuit craze of the 70s, we gave classic buttermilk cornbread batter a featherlight lift simply by stirring a packet of yeast into the batter. Sizzling hot cast-iron corn stick pans deliver a crisp, nutty, all-around crust with a tender moist crumb inside.
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How To Make Sorullitos Puerto Rican Cornmeal Fritters Stuffed With Cheese
How To Make Authentic Puerto Rican Surullitos Cornmeal Fritters Stuffed With Cheese Find the written recipe:
Some of the items seen in this video: Cornmeal: Thermometer: Cookware: Hanging Pot Rack: Knife:
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Sorullitos RECETA; Cornmeal fritters RECIPE
#puertorico #receta #recipe
Sorullos | Puerto Rican Corn Fritters
These Puerto Rican fried corn fritters, aka sorullos (also sometimes called sorullitos), are made with a cheesy cornmeal dough and come together in just 30 minutes. They make an easy and delicious snack or appetizer served with mayoketchup or a cup of café con leche.
Get the recipe here:
Ingredients: 2 cups water 1 tsp salt 1 tbsp white granulated sugar 1 tbsp butter 1 ½ cups cornmeal 1 cup cheddar cheese, grated 2 cups canola or vegetable oil Mayoketchup to serve with (optional)