Subject: Puerto Rican Cheese Fritters
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 03 2000 - 02:27:25 EDT
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F O O D F U N N Y
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Frequent contributor Kaye Noble writes "Not a joke this time, but a
witty ditty."
The codfish lays ten thousand eggs,
The homely hen lays one.
The codfish never cackles
To tell you what she's done.
And so we scorn the codfish,
While the humble hen we prize,
Which only goes to show you
That it pays to advertise!
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T O D A Y ' S R E C I P E
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I am planning on celebrating my victory in the first Virgin Islands
primary election with a trip to Puerto Rico, so a week of Puerto Rican
recipes seemed a natural choice to me.
Serve these little "bolitas de queso" alone or with your favorite
dipping sauce.
Puerto Rican Cheese Fritters
1/2 lb (450 g) Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 Tbs (30 ml) cornstarch (cornflour)
Cayenne pepper to taste (optional)
Bread crumbs for coating
Vegetable oil for deep-frying
Combine the cheese, egg, cornstarch, and optional cayenne in the bowl
of an electric mixer and beat on high speed until well blended. Roll
into small balls about 1 teaspoon (5 ml) at a time. Coat with the
bread crumbs and fry in oil heated to 350F (180C) until golden brown.
Drain on paper towels and serve immediately. Serves 4 to 6 as an
appetizer.
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