Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.

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Recipe Summary

prep:
25 mins
cook:
6 mins
additional:
5 mins
total:
36 mins
Servings:
6
Yield:
24 sticks
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.

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  • Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.

  • Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.

  • Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.

  • Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.

Cook's Note:

In Puerto Rico, they use mild cheeses known as queso de papa or queso de bola instead of the Cheddar cheese.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

356 calories; protein 7.6g; carbohydrates 44.3g; fat 16.5g; cholesterol 34mg; sodium 607.8mg. Full Nutrition
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