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My review
Cornmeal-Cheese Sticks (Sorullitos de Maiz)
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24
MKCortes (Latin Goddess)
"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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Ingredients
36 m servings 356Original recipe yields 6 servings (24 sticks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.