Sarilletos de Maze (Corn sticks and hot sauce)
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- 2 c
- 1 1/2 c
- 1 1/4 tsp
- 1 c
- grated edam cheese
- 3 Tbsp
- 1 Tbsp
- 3 dash(es)
- hot sauce
- 1/2 Tbsp
- freshly grated horseradish
- 1/4 c
- lemon juice
1Combine water and salt in a saucepan and bring to a boil.
Add cornmeal to boiling salt water and mix completely.
Cook over moderate heat for 5 minutes or until mixture separates from pan.
Remove pan from heat.
2Add grated cheese and mix well.
Take a teaspoon of hot/warm mixture and form into small cigars (or fingers) about an 1/2 inch thick.
Continue until all dough is formed, placing each cornstick on a lined baking sheet and freezing.
3Remove as many cornsticks as you would like (frozen cornsticks will keep up to 6 weeks in a freezer zip bag)and partially thaw before frying.
FRY in hot corn oil until golden brown.
Remove cornsticks from hot oil and drain on layers of paper towels.
Lightly salt while still warm.
Serve with dipping sauce.
Mix all ingredients together and chill.
Serve with warm lightly salted cornsticks.