Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos

I was looking through my Puerto Rico trip pictures from February and all of a sudden I got the urge to eat these two delicious fritters. Please don't tell my doctor as she has prohibited my intake of fried foods. Since I started blogging I have gained weight and that cholesterol can really put a damper on ones eating. Bummer!

The book "Cocina Criolla" by Carmen Aboy Valldejuli is the bible of a Puerto Rican cook. I am using her recipes with a change or two. Also, this post is for Hispanic Kitchen. HK is doing a terrific job in celebrating Latin food. I have the pleasure of posting my recipes along with many fantastic cooks/bloggers.

Surullitos de Maiz

(makes 30)

2 cups of water

1-1/4 teaspoon of salt

1-1/2 cup of yellow cornmeal. I used Goya Fine Yellow Corn Meal

1 cup of grated Edam cheese. I used a medium Cheddar

Vegetable oil for frying

Combine water and salt in a sauce pan. Heat to boiling. Remove from heat. Add cornmeal and mix thoroughly.

Cook over moderate heat until mixture separates from bottom and sides of pan.

Remove from heat. Add grated cheese and mix well. I used a rubber spatula to blend cheese until the cornmeal was smooth and shinny.

Take mixture by tablespoons and shape into balls. In the palm of you hands roll balls to about 1/2 inch thickness, in the shape of small cigars.

Heat oil and deep fry until golden and crispy.

Drain on paper towel and serve warm with Mayoketchup.

Mayoketchup

Mix 1 cup of mayonnaise with 1/2 cup of ketchup (not pictured)

Bacalaitos

1/2 lb. salted codfish

1-1/2 cups flour

3/4 teaspoon salt

1 teaspoon of baking powder

1-1/2 cup of water

4 cloves of garlic peeled and crushed with 8 black peppercorns

4 tablespoons of cilantro chopped finely

1 tablespoon of parsley chopped finely

Vegetable oil for frying

1 envelope of "Sazon Goya con Culantro y Achiote" see link to Goya products

Wash codfish and remove salt. Cover with water and boil rapidly for about 1/2 an hour making sure that it is cooked and not salty. Let cool and flake removing bones, if any.

Meantime, take flour, baking powder, salt and water and make a batter. Add envelope of Goya seasoning, the cilantro, garlic and pepper mash and the codfish. Mix well and let rest for about 15 minutes.

Heat oil and drop batter by tablespoons. Cook until golden on one side and turn.

Drain on paper towel and serve immediately.

¡BUEN PROVECHO!

Other recipes by Norma:
Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Chicken Empanadas
Barriguitas de Vieja
Tumbet Mallorquin
Supercharged Coquito (with Bacardi 151)

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