Surullitos – Puerto Rican Corn Sticks

Surullitos – Puerto Rican Corn Sticks

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Prep time

5m

Total time

30m

Yields

5-6

Servings

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La Cocina Goya

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

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  • Ingredients
  • Directions

Ingredients

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2 cups

water 

tsp.

GOYA® Salt

½ tsp.

sugar 

1 cup

shredded edam or gouda cheese

GOYA® Corn Oil, for frying

 

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.

Recipe Tags

Appetizers & Snacks Game Day Caribbean Under 40

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