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 - 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
Time 30m
Yield 5-6
Number Of Ingredients 6
Steps:
- 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.
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
SORULLITOS
They may not know what Sorullitos are until you make them. But these Parmesan cheesy cornmeal sticks are bound to become a new favorite!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Combine cornmeal and cheese.
- Bring water and butter to boil in saucepan. Add to cornmeal mixture; stir until mixture forms soft dough. Divide into 12 pieces; roll each piece on lightly floured surface to 4-inch-long log.
- Heat oil in medium saucepan on medium-high heat to 375ºF. Add cornmeal logs, in batches; cook 4 min. or until golden brown. Remove from skillet; drain on paper towels. Serve warm with sour cream.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 2 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.
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- 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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