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These cornmeal fritters are a common favorite recipe in Puerto Rico, and can often be found on restaurants’ appetizers menu. They are simple and easy to make! Perfect as a snack, appetizer, or for serving at a party. They should be served immediately.
2 cups water
1 1/4 tsp. salt
1 1/2 c. yellow cornmeal
5 tbsp. white sugar
4 oz. cheese (optional)
2 c. oil for deep frying
1 c. ketchup
1 c. mayonnaise
1 sm. Clove of Garlic – crushed
Your Favorite Hot Sauce
- Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat. At this point, you can add in shredded cheese if you like. Edam or Mild Cheddar cheese are good options, although different cheeses can be experimented with.
- Roll the cornmeal mixture into small fat sticks about 3 inches long
- Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.
To make the sauce: In a medium bowl, mix together the ketchup, garlic and mayonnaise to make the dipping sauce. Add a dash of hot sauce to spice things up. For those of you who like to pack a punch, we recommend one of Caribbean Trading Company’s hot pepper sauces: On the Plank Garlic Habañero Crushed Pepper Sauce 5 oz. (Mild), Scotch Bonnet Papaya Punch Crushed Pepper Sauce 5 oz. (Medium), or Fire Roasted Habañero Garlic Infused Crushed Pepper Sauce 5 oz. (Hot)
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