INGREDIENTS

INSTRUCTIONS

Note:  These cheesy little appetizers come from the island of Puerto
Rico, where they are served as a cocktail snack, either warm from the
oven or at room temperature.  The optional cayenne is not
traditionally used in this recipe.  Combine the water and salt in a
heavy saucepan and bring to a boil  over high heat. Add the cornmeal in
a slow, constant stream, stirring  constantly, and making sure the
water does not stop boiling. Continue  to cook over medium heat for 2
to 3 minutes, stirring constantly,  until the mixture is smooth and
thick.  Remove from the heat and stir in the grated cheese and optional
cayenne pepper.  Cool to room temperature.  Roll 2 tablespoons (30 ml)
of the mixture into cylinders about 3  inches long and 1 inch thick
(7.5 cm x 2.5 cm). Moistening your hands  with water will help prevent
the dough from sticking to your fingers.  The surullitos may be kept
refrigerated at this point, covered with  plastic wrap or wax paper,
for a day or two.  When you are ready to fry the surullitos, heat the
oil in a heavy  skillet over high heat until the surface of the oil
begins to shimmer  (approx 350F, 180C). Fry the surullitos 4 or 5 at a
time for about 5  minutes, turning them occasionally, until they are
crisp and golden  brown. Drain on paper towels.  You may keep the
surullitos warm by placing them on paper towels in a  baking dish in an
oven set on its lowest setting.  Serve hot or at room temperature.
Makes about 20 to 24 sticks.  Source: www.wwrecipes.com MMed by:
ecravens@hdo.net  Posted to MM-Recipes Digest  by Earl Cravens
<ecravens@hdo.net> on  Aug 07, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 3mg
Sodium: 254.4mg
Potassium: 29.9mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: <1g
Protein: 1.5g