1 1/2 cups water
1 cup yellow cornmeal
vegetable oil for frying
1/2 teaspoon salt
1 cup freshly grated edam or gouda or cheddar cheese
Servings: 18
1. 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.
2. 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.
3. These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.
Servings: 18
1 cup yellow cornmeal
vegetable oil for frying
1/2 teaspoon salt
1 cup freshly grated edam or gouda or cheddar cheese
Servings: 18
1. 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.
2. 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.
3. These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.
Servings: 18
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