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My review
Surullitos de Maiz (Cornmeal Sticks)
1
CFUCHSLAO
"Fried corn sticks are a common appetizer here in Puerto Rico. Although time consuming, it is well worth the effort. Be sure to eat them immediately. I find that once the corn sticks have gone cold, they are about as tasty as cold French fries."
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Ingredients
35 m servings 361Original recipe yields 10 servings (50 sticks)
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Directions
{{model.addEditText}} Print- Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
- Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
- Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
6/19/2007
GREAT recipe! Very tasteful! :) One thing to improve it: when you make the sticks, roll them in raw cornmeal (the same you just used!) before frying. This way, they won't stick and they will b...
Most helpful critical review
12/26/2004
Maybe it was my mistake but this recipe disintegrated in my frier. Next I tried to pan fry and had the same mess. Seems to me, it needs a bonding agent. Maybe someone else will have better re...
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6/19/2007
GREAT recipe! Very tasteful! :) One thing to improve it: when you make the sticks, roll them in raw cornmeal (the same you just used!) before frying. This way, they won't stick and they will b...
12/26/2004
Maybe it was my mistake but this recipe disintegrated in my frier. Next I tried to pan fry and had the same mess. Seems to me, it needs a bonding agent. Maybe someone else will have better re...
3/21/2008
Yum! Instead of frying I baked, and instead of rolling little cigars I rolled the dough flat and cut fries out using a pizza slicer. This worked fairly well, but I needed quite a bit of flour ...
12/23/2011
I like to use less sugar, around maybe 2 tbsp or 3 at the most, because I enjoy a more savory flavor. It's also very useful to refrigerate the surullitos (with wax paper in between the layers);...
1/18/2009
Great recipe, you can also add cheese inside the Surullitos and have them as cigars or rolled up as a ball and also you can add garlic & a bit of cheese to the mayo & Ketchup sauce...besides tha...
8/16/2005
this recipe its good but the only problem its that you have to use a lot of oil to make sure they float and a non-stick pan to fry them, because if they get stuck its a mess. Also make sure they...
1/29/2019
There was a reviewer here that said to dip it back in cornmeal after rolling it before you fry it. I did just that and it gave it crunch and it did not fall apart. I think next time I'll put le...
8/30/2019
My mother used to make these for me all the time. Came out pretty good, but next time I’ll add less salt and a little more sugar.
2/24/2016
I love surulitos and have been making them a while, but wanted to find a different recipe and found this one. I followed the recipe, but left the sugar out because I like it better that way. ...