Surullitos

A favorite recipe for celebrating this day is Surullitos.

Surullitos, a sort of little corn stick, are a popular snack in Puerto Rico. They may be served with a spicy dip such as salsa or they can be offered with a cup of coffee or a glass of milk. They are best freshly made and eaten, warm if possible, within 2-3 hours.

2 cups water
1 ½ teaspoons salt
1 ½ cup yellow cornmeal
1 cup grated Queso de Papas or Cheddar or Colby cheese
oil or shortening for frying

Bring the water to a boil in a medium saucepan. Add the salt, then pour in the cornmeal in a stream. Stir it briskly over the heat until smooth, which takes only a minute or so. Remove from the heat and immediately stir in the grated cheese. Set aside until lukewarm. Take small portions of the cornmeal mixture and roll them in your hands until you have cylinders about the size of your index finger. When all the mixture is formed into sticks, heat oil or shortening to the depth of about half-inch in a frying pan. When a tiny bit of bread sizzles and rises to the top as soon as it is dropped in, begin cooking the corn sticks a few at time. They need to be turned over so don’t crowd the pan. Cook for about 4 minutes, or until golden all over, then remove them with tongs to a plate lined with paper towel. Serve either warm or cold.