Surullitos De Maiz Con Salsa Recipes

SORULLITOS DE MAíZ (CORN FRITTERS)

Steps:

• In a small saucepan, bring to a boil the water, salt, sugar and butter.
• Turn the heat down to low, add one cup of the corn meal and mix well with a whisk.
• Using a spatula, add the remaining corn meal until well incorporated. It should be very thick, dry enough for you to handle easily by hand. Add more corn meal if necessary.
• Let it cool down a bit before handling.
• Form the Sorullitos by scooping about three tablespoons, forming a ball first, then rolling on your hand into a stick about three inches long (7 cm).
• Heat the oil, and fry until they achieve a deep yellow color.
• Serve warm.

SURULLITOS DE MAIZ CON SALSA

Steps:

• Paso 1 En una olla mediana, lleve el agua a hervir a fuego medio-alto. Agregue la sal y el azúcar. Con un batidor manual, agregue la harina y bata poco a poco. Reduzca el fuego a bajo. Cocine, revolviendo constantemente, hasta que se absorba el agua y la masa se despegue de la olla, de 3-5 minutos. Paso 2 Transfiera la mezcla de harina de maíz a un recipiente a prueba de calor y mezcle el queso hasta que se derrita y se incorpore completamente. Deje que la mezcla de harina de maíz se repose hasta que esté lo suficientemente fría. Divida la masa en 25 partes iguales. Enrrolle cada pieza en forma de cigarro de 2½"-3". Paso 3 Caliente 1½" de aceite en una olla pesada y mediana, a fuego medio-alto, hasta que el aceite registra 350°F. Freír los palitos de maíz por tandas hasta que estén dorados y crujientes, de unos 3-4 minutos por tanda, luego transfieralos a una toalla de papel para secar. Sirva con Salsa MayoKetchup.

SURULLITOS DE MAIZ (CORNMEAL STICKS)

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.

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

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.

SORULLITOS DE MAíZ Y QUESO

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.