| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Puerto Rican | Appetizers | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 | c | Yellow cornmeal |
| Vegetable oil for frying | ||
| 1/2 | ts | Salt |
| 1 | c | Freshly grated Edam |
| Gouda, or cheddar cheese |
INSTRUCTIONS
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 Note from cookbook: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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