DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
SURULLITOS DE MAIZ (CORNMEAL STICKS)
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.
Provided by CFUCHSLAO
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 361.1 calories, Carbohydrate 29.5 g, Cholesterol 18.5 mg, Fat 25.5 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 795.3 mg, Sugar 12.3 g
CORNMEAL-CHEESE STICKS (SORULLITOS DE MAIZ)
Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.
Provided by MKCortes (Latin Goddess)
Categories Appetizers and Snacks Cheese
Time 36m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.
- Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.
- Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.
- Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.
- Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 44.3 g, Cholesterol 34 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 8.1 g, Sodium 607.8 mg, Sugar 3.9 g
SORULLITOS DE MAíZ Y QUESO
Puerto Ricans, stemming from our African roots, love fried foods. When I was growing up, my grandmother served these corn and cheese sticks frequently as an appetizer or alongside dinner. She would make a batch in advance and store them in the freezer. When hunger would strike, she would simply fry them up from frozen. We'd eat them hot, dipping them in mayo ketchup (a Puerto Rican dipping sauce similar to Thousand Island dressing). I like to stuff my sorullitos with Gouda and serve them with a mayo ketchup sauce seasoned with adobo spice mix or garlic powder (see Cook's Note). The sticks make an excellent platter to whip up for guests.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 25 sorullitos
Number Of Ingredients 6
Steps:
- Heat the sugar, salt and 2 cups water in a small saucepan over medium-high heat until the sugar and salt dissolve and the water begins to boil. Mix in the cornmeal, stirring constantly with a sturdy rubber spatula until everything is incorporated, about 1 minute. Turn off the burner and add the butter and 1/2 cup of the Gouda. Continue stirring until the cheese and butter melt and a cohesive mass of dough forms, about 3 minutes. The mixture should be somewhat resistant to mixing, gummy and malleable, but not sticky. Let the corn and cheese dough cool down for about 3 minutes.
- When the dough is cool enough to handle, form 2 tablespoons of dough into a 2-by-3-inch rectangle. Add 1 1/2 teaspoons of the remaining Gouda to the center of the rectangle and roll into a small 3-inch cigar-shaped stick. Repeat the process. The recipe should yield about 25 corn sticks.
- If frying right away, heat about 1 inch oil in a small to medium heavy-bottomed skillet over medium-high heat until the oil reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon.
- Fry the sorullitos until golden all around and the cheese is melted on the inside, about 5 minutes. Drain the sorullitos on paper towels. They are best served right away.
- To make ahead to fry at a later time, line a baking sheet that is small enough to fit in your freezer with wax paper. Lay the sorullitos in a single layer without touching on the prepared baking sheet. Freeze until hard, then transfer to freezer bags or containers and freeze for up to 2 months.
- If cooking the sorullitos from frozen, there is no need to thaw them out before frying. Heat the oil following the above instructions and fry the frozen sorullitos until golden brown and the cheese is melted on the inside, about 6 minutes.
SURILLITOS DE MAIZ (PUERTO RICAN CORNMEAL STICKS)
Deep fried cornmeal sticks - a popular treat in Puerto Rico. From islandflave.com. Serving size wasn't stated, so yield is a guess. PREP TIME INCLUDES REFRIGERATION AND COOL-OFF TIME
Provided by Jostlori
Categories Puerto Rican
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
- Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
- Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
- Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
- Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
- Heat oil in deep fryer, fry the corn sticks until golden brown.
- Drain on paper towel to remove excess oil.
- NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.
CORN STICKS (SORULLOS DE MAIZ)
Have you gone to a Puerto Rican get-together and tried the famous fried corn sticks or 'sorullitos?' Here's a recipe that works to stuff them with American cheese or have them plain. Enjoy!
Provided by mystique
Categories Appetizers and Snacks Cheese
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.
- Heat oil in a large skillet to 375 degrees F (190 degrees C).
- Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 66.4 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 2.1 g, Protein 10 g, SaturatedFat 8.5 g, Sodium 1154.2 mg, Sugar 26 g
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- Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated.
- Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough.
- Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough.
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