Surullitos – Puerto Rican Corn Sticks

Name: Surullitos – Puerto Rican Corn Sticks
Prep time: 5M
Total time: 30M
Yield: 5-6 Servings
Cuisine: Caribbean
Ingredients: 2 cups water; 1¼ tsp. GOYA® Salt; ½ tsp. sugar; 1½ cups GOYA® Fine Yellow Corn Meal; 1 cup shredded edam or gouda cheese; GOYA® Corn Oil, for frying

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Surullitos are fried corn sticks that are wildly popular appetizer food in Puerto Rico. In this authentic surullitos recipe, a quick, homemade cornmeal dough is mixed with cheese, rolled into cigar shapes and fried. To retain its alluring crispy crunch, serve immediately with MayoKetchup. Origin: Puerto Rico

Total Time

30m

Prep Time:5m

Yields:5-6 Servings

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Ingredients

2 cups

water

1¼ tsp.

GOYA® Iodized Salt

½ tsp.

sugar

1½ cups

GOYA® Fine Yellow Corn Meal

1 cup

shredded edam or gouda cheese

GOYA® Corn Oil, for frying

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Directions

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Step 1

Bring water to boil in medium pot over medium-high heat. Add salt and sugar. Using whisk, slowly whisk in cornmeal. Reduce heat to low. Cook, whisking constantly, until water is absorbed and dough pulls away from pot, 3-5 minutes.

Step 2

Transfer cornmeal mixture to heat proof bowl; mix in cheese until melted and completely incorporated. Let cornmeal mixture sit until cool enough to handle. Divide dough into 25 equal pieces. Roll each piece into 2½”-3″ cigar shape.

Step 3

Heat 1½” oil in medium, heavy pot over medium-high heat until oil registers 350°F. Fry corn sticks in batches until golden and crisp, about 3-4 minutes per batch; transfer to paper towel to drain. Serve with MayoKetchup.