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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

361.1 calories; 5 g protein; 29.5 g carbohydrates; 18.5 mg cholesterol; 795.3 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2007
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 be even crispier! Read More
(33)

Most helpful critical review

Rating: 1 stars
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 results but for me it was a disaster. Read More
(16)
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/19/2007
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 be even crispier! Read More
(33)
Rating: 5 stars
06/19/2007
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 be even crispier! Read More
(33)
Rating: 1 stars
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 results but for me it was a disaster. Read More
(16)
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Rating: 4 stars
03/21/2008
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 and cornmeal to aid in handling. I had used this recipe to replicate corn fries from favorite restaurant no longer in business--- they worked just fine. In the future I will add more spices to the dough. Read More
(10)
Rating: 4 stars
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); this allows them to solidify for better shape-keeping when frying:) I also use yellow cheddar as a personal preference:) Read More
(3)
Rating: 3 stars
08/16/2005
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 are not too soft. Read More
(2)
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Rating: 5 stars
01/20/2009
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 that you got it to the teeth...ummmm thanks! Read More
(2)
Rating: 5 stars
02/24/2016
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. I used chedder cheese to blend in with the cornmeal. I use a sandwich bag to shape them up like a stick. I added some photos so you can see and I will try to explain what I did. I took a large spoon to scoop up the cooked cornmeal and placed it on the middle of the bag. Then with both hands I folded it over from both sides to create your stick shape. ( I love cheese so before I folded the 2 sides I added grated romano cheese in the middle. )I slowly put into the hot oil and within minutes it was done! So Yummy! They turn out delicious. Make sure oil is hot and if you follow the directions it will be perfect! Read More
Rating: 5 stars
09/05/2013
I used coconut water instead and 1 Tbl. less of sugar they were delicious. Read More
Rating: 5 stars
01/29/2019
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 less sugar but overall me and my daughter loved it. Read More