*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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:)
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.
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!
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!
My mom used to make these cornmeal fritters. Not as sticks but as little balls. We loved them. This recipe is very good so it’s a keeper. I only used 3 tbsp of sugar but added 2 tbsp of butter to the boiling water. When the water mixture boiled, I removed the pan from the heat and added the cornmeal slowly while gently mixing. Add the cheese and fold. I used a small ice cream scoop to get even-sized balls that I quickly rolled by hand to compact them. Cool or freeze before frying so they don’t break.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Surullitos de Maiz (Cornmeal Sticks) to your Favorites