3 cups (750 ml) water
2 tsp (10 ml) salt
1+1/2 cups (375 ml) yellow cornmeal
1 cup (250 ml) freshly grated, good quality Edam, Gouda, or Cheddar cheese
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
1+1/2 cup (375 ml) vegetable oil for frying
Instructions:
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.
Sauce:
2 tablespoons mayonnaise
1 tablespoon ketchup
Garlic powder to taste
