How to make surrillitos (Puerto Rican corn fritters)

Mom made us another Puerto Rican appetizer called surrillitos (soo-rri-yi-tos). It's basically a cheese-filled corn fritter.  I remember helping my mom make these when I was a kid.  They are a crunchy and yummy treat!  I will describe the way she made them this time, but I wanted to let you know of an alternate method.  You can omit the cheese in the cornmeal mixture, and instead, add a small cube of cheese by placing it inside the unfried fritter. Here's the recipe and the method with the grated cheese mixed in:

Surrillitos   

1 cup water

1/2 cup milk

2 teaspoons butter or margarine

dash salt

1 tablespoon sugar

1 cup cornmeal

3/4 cup shredded cheddar cheese

vegetable oil

Yield: 1 dozen corn fritters

Step 1:  Pour the water, milk, butter, salt, sugar and cornmeal into a small saucepan.  Mix well on medium-low heat.  Add the shredded cheese and mix again.

Step 2:  Keep stirring the batter until it thickens.

Step 3:  Spread the thick batter onto a plate and let it cool for a few minutes.

Step 4:  Pour oil into your pan and set the stove temperature to medium heat.  Form the cornmeal batter into 3-4 inch long fritters.  They'll look like mini hot dogs!  Carefully place them into the pan and watch them sizzle.

Step 5:  Cook them for a few minutes until they turn a golden brown.  You'll have to turn them over once or twice to get them crispy all the way around.

Eat them warm as a snack or as a part of a meal.  Believe me--they will disappear fast off the table!  Enjoy!