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.
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Naim Rahman
[email protected]I've never had surullitos before, but I'm definitely a fan now. These were so good!
Chloe Blake
[email protected]These were delicious! I served them with a side of sour cream and salsa and they were the perfect party appetizer.
S T K Loyar
[email protected]These were a little too greasy for my taste. I think I would have liked them better if I had baked them instead of frying them.
GeoSorrelix
[email protected]I'm not a big fan of cornmeal, but these were actually really good. I'll definitely be making them again.
Gorret Hellen
[email protected]These were really easy to make and they turned out great! I will definitely be making them again.
Mustafa Sohail
[email protected]I made these for a party and everyone loved them! They were gone in minutes.
Meskath Hassan
[email protected]These were a little bland for my taste. I think I would have liked them better if I had added some more spices.
Lotiful Islam
[email protected]I've made these several times now and they're always a hit. I love that they're so versatile. I've served them as an appetizer, a side dish, and even a dessert.
Angelique Du Toit
[email protected]These were delicious! I used a gluten-free cornmeal and they still turned out great.
Segid Bayu
[email protected]I'm not sure what I did wrong, but mine turned out really dry. Maybe I didn't add enough milk?
Zakari Nafiu
[email protected]These were a fun and easy snack to make. My kids loved them!
Ant toe Knee
[email protected]Amazing! I made these for my Puerto Rican husband and he said they were the best surullitos he's ever had.
SANGE NKUMANDA
[email protected]These were a little too sweet for my taste. I think I would have preferred them without the sugar.
Deeqo Axmed
[email protected]Not bad, but I think I would have liked them better if I had used a different type of cheese. Maybe a sharp cheddar or a queso fresco.
Fathi Haya
[email protected]This recipe is a keeper! The surullitos were easy to make and absolutely delicious. I served them with a side of refried beans and rice, and they were the perfect comfort food.
Shahzaibkhan Ashraf
[email protected]Followed the recipe and they turned out great! My family loved them.
Peter Gabriel
[email protected]These cornmeal sticks were a hit at my party! They were crispy on the outside and soft and fluffy on the inside. I loved the slightly sweet flavor and the hint of anise. I will definitely be making these again.