Spanish Corn With Fish Sticks Food

SURULLITOS (PUERTO RICAN CHEESE CORN STICKS)

Steps:

• In a medium saucepan, bring water to a boil. Remove from heat and stir in salt, sugar and cornmeal. Return to heat and cook for 2 to 3 minutes, stirring constantly, until the dough does not stick to the pot.
• Remove from heat and stir in cheese. Let sit for 5 minutes -or until you are able to handle the heat- and roll 1 tablespoon balls of dough into cigar shapes.
• In a large deep skillet, heat vegetable oil to 375 degrees. Cook Surullitos 4-6 at a time, making sure not to crowd the pan, until lightly golden brown. Drain on a paper towel lined plate and serve immeidately.
• Sauce: Mix together ketchup, mayo and garlic. Serve with fresh hot Surullitos.

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

IRRESISTIBLE ITALIAN CORN

Steps:

• Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.

(SPANISH) CORN

Steps:

• melt butter in medium saucpan.
• add rest of ingredients.
• simmer on low for 10 minutes.

SURULLITOS DE MAIZ (CORNMEAL STICKS)

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.