Description
Fried corn sticks are a common appetizer here in Puerto Rico. Although time consuming, it is well worth the effort. Be sure to eat them immediately. I find that once the corn sticks have gone cold, they are about as tasty as cold French fries.
Ingredients
- 2 cups water
- 1 ¼ teaspoons salt
- 1 ½ cups yellow cornmeal
- 5 tablespoons white sugar, or to taste (Optional)
- 4 ounces Edam cheese, shredded
- 2 cups oil for deep frying
- 1 cup ketchup
- 1 cup mayonnaise
Instructions
- Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
- Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl
- mix ketchup and mayonnaise to make a dipping sauce. Set aside.
- Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot 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 dipping sauce.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 10