sweet corn fritters are another Puerto Rican street food, perfect for on-the-go snacks. I like to serve them with a simple dipping sauce of ketchup, mayonnaise, and garlic.
INGREDIENTS
INSTRUCTIONS
Boil 2 cups water in a medium saucepan. Once at a boil, remove water from heat and stir in the salt, sugar, and cornmeal. Return to heat and cook for 2 to 3 minutes, stirring constantly, until the dough no longer sticks to the pan. Remove from heat and stir in the cheese.
Once the dough has cooled enough to handle, scoop out 1 heaping tablespoon at a time and roll into a stick shape.
Heat oil over medium to high heat in a sauté pan or skillet (there should be about 2 inches of oil in the pan). Place formed dough sticks into oil and fry until golden brown, for 4 to 5 minutes. Serve as is or with your favorite dipping sauce.
Ingredients
Directions
Boil 2 cups water in a medium saucepan. Once at a boil, remove water from heat and stir in the salt, sugar, and cornmeal. Return to heat and cook for 2 to 3 minutes, stirring constantly, until the dough no longer sticks to the pan. Remove from heat and stir in the cheese.
Once the dough has cooled enough to handle, scoop out 1 heaping tablespoon at a time and roll into a stick shape.
Heat oil over medium to high heat in a sauté pan or skillet (there should be about 2 inches of oil in the pan). Place formed dough sticks into oil and fry until golden brown, for 4 to 5 minutes. Serve as is or with your favorite dipping sauce.
