My aunt, Paulita, would frequently prepare cornmeal fritters for breakfast with a cup of strong Puerto Rican coffee. The cheese most often used in preparing the cornmeal fritters is Edam cheese. As a result, the cornmeal fritters were crispy on the outside but cheesy and tender in the inside. Delicioso!
A Little Bit of History!
The Taíno Indians cultivated the corn in Puerto Rico. They would toast the kernels or dry the corn to convert into flour to make bread. However, the bread that they prepared was shaped into a bun.
Let’s Start with our Edam Cheese!
In Puerto Rico, we use Edam Cheese, which is a Dutch Cheese, for many recipes (shredded or cut into cubes). It is the second most important cheese in the Netherlands. Edam cheese is semi-hard with a fat content of 40 percent. It has a sweet, mellow nutty flavor. The exported version is shaped into a ball and covered in a red wax casing.
Insert a knife into the red wax casing and make a small slit. Lift and remove red wax casing with your hands.
Cut the cheese in half.
Shred 1 cup of Edam cheese with a flat grater.
An example of shredded Edam cheese!
The Corn Meal Used for Preparing Our Fritters!
I purchase the corn meal that is Coarse Yellow to make our cornmeal fritters. This is the Goya brand but you purchase the brand of your preference.
The fine corn meal is used to make our popular surullos.
Let’s First Mix the Dry Ingredients!
In a bowl, mix 1½ cup of cornmeal, ⅓ cup of all-purpose white flour and ½ teaspoon of salt until well blended.
Let’s Continue Preparing Our Cornmeal Batter!
Add the margarine made with olive oil.
Cut margarine thoroughly into cornmeal mixture with a dough blender.
Slowly pour 1 cup warm milk and add 1 cup shredded cheese.
My mother likes to add sugar (1 tablespoon) to the cornmeal mixture for sweetness. However, I prefer the cornmeal fritters without sugar.
Stir all the ingredients until a batter is formed. Let stand for 3 minutes to allow the cornmeal to thicken.
Let’s Start Shaping the Cornmeal Fritters!
Scoop up cornmeal mixture with a medium size serving spoon. Place entire hand over cornmeal mixture and gently press down to smooth the top and sides of cornmeal batter.
The cornmeal mixture is ready for frying.
Time to Fry the Cornmeal Batter!
Heat oil in skillet to 365°F. Gently add cornmeal mixture by tablespoonfuls into the skillet.
When cornmeal is golden brown on one side (about 4 minutes of frying), turn the cornmeal fritters to the other side. Continue frying until golden brown.
After 3 minutes of frying, the cornmeal fritter are golden brown on both sides. Remove from skillet. Place on a plate lined with paper towels to absorb the excess oil.
Transfer the cornmeal fritters onto a large plate and serve warm with a cup of strong Puerto Rican coffee. The cornmeal fritters have a crunchy texture on the outside with a creamy and cheesy consistency in the inside!
Click on the button below to Watch my YouTube Video on How to Prepare Cornmeal Fritters!
Recipe and Nutritional Facts!
Nutritional Information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
These cornmeal fritters are prepared with cheese for a delightful and satisfying crispy and cheesy breakfast snack!
- 1½ cups corn meal (coarse yellow)
- ⅓ cup all-purpose flour
- ½ teaspoon salt (low sodium) or to taste
- 1 cup shredded Edam Cheese
- 1 tablespoon margarine made with extra virgin olive oil
- 1 cup warm skim milk
- 1 cup canola oil for frying
- Blend together corn meal, flour and salt in a bowl.
- With a dough blender, cut margarine thoroughly into cornmeal mixture.
- Pour milk and add shredded cheese.
- Stir until all the ingredients are well blended. Let stand for 3 minutes to allow the cornmeal to absorb the liquid.
- Heat oil in a skillet at 365°F. Add cornmeal mixture by tablespoonfuls into the skillet.
- Fry until golden on both sides.
- Place on a plate lined with paper towels to absorb the excess oil.
- Serve warm with a strong hot cup of Puerto Rican coffee.
You can use butter or regular margarine. I use skim milk but you can also use whole milk, 2% milk, etc.
- Category: Breakfast and Snacks
- Cuisine: Puerto Rican
Keywords: Cornmeal Fritters