Sarilletos de Maze (Corn sticks and hot sauce)
- 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
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.
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.
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.