Surillitos De Maiz Puerto Rican Cornmeal Sticks Recipes

Steps:

• Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
• Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
• Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

Steps:

• Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
• Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
• Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
• Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
• Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
• Heat oil in deep fryer, fry the corn sticks until golden brown.
• Drain on paper towel to remove excess oil.
• NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.

Steps:

• Peel plantains and slice into 1 inch thick sections.
• Place water, salt and garlic in a large baking pan.
• Soak the plantain slices in the garlic mixture for 20 minutes.
• Pour oil in a pan set at 365 degrees.
• Fry plantains until they are golden brown on all sides.
• Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
• Dip flattened plantains into garlic mixture and place on a paper towl.
• Place plantains into the oil once again and fry until crispy and golden brown.
• Sprinkle with salt to taste.
• Serve promptly after frying for best taste.

Steps:

• Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.
• Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.
• Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.
• Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.
• Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.