Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 - cups of cold water
- 1 - Teaspoon of salt
- 1 1/2 Cups of yellow cornmeal
- 1 - Cup of mild cheddar or edam cheese
- Oil or shortening for frying
Directions
Pour water and salt into a sauce pan and bring to a boil. Lower heat and slowly and cornmeal stirring continuously so as not to create lumps.
Continue cooking on low heat until the mixture separates easily from both the bottom and sides of the saucepan. Remove from heat and add the cheese and blend well.
Scoop up enough mixture to fill a teaspoon and form a ball with the palm of your hand. place on a clean flat surface and roll balls in small cylinders roughly 1/2 in diameter. Continue this process until you have used all the mixture . place on a flat plate or tray covering layers with wax paper and let corn meal sticks rest in the refrigerator for at least 30 minutes.
Heat oil or shortening to about 375 degrees in a deep fryer or caldero. Fry until golden brown and allow to drain on a paper towel before serving
Category:Puerto Rican Recipes
Category:Puerto Rican Appetizers