| 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
A Message from our Provider:
“Luck has nothing to do with it”