Surullitos – Puerto Rican Corn Sticks
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
Ingredients
2 cups
water
1¼ tsp.
½ tsp.
sugar
1½ cups
1 cup
shredded edam or gouda cheese
Directions
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.
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Surullitos – Puerto Rican Corn Sticks
Prep Time 5m
Total time 30m
Yields: 5-6 Servings
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
Ingredients
2 cups
water
1¼ tsp.
½ tsp.
sugar
1½ cups
1 cup
shredded edam or gouda cheese
Directions
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.
