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
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.
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
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.
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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