Best 3 Surillitos De Maiz Puerto Rican Cornmeal Sticks Recipes
**Surullitos de Maíz: A Taste of Puerto Rican Delicacy**
Embark on a culinary journey to the vibrant streets of Puerto Rico, where the tantalizing aroma of freshly fried surullitos de maíz fills the air. These golden-brown cornmeal sticks are a beloved treat, capturing the essence of the island's rich culinary heritage. Join us as we explore the delectable world of surullitos, unveiling two irresistible recipes that will transport your taste buds to the heart of Puerto Rico. In the first recipe, we'll guide you through crafting traditional surullitos, using simple ingredients like cornmeal, water, and salt. Experience the magic as the batter transforms into crispy, savory morsels, perfect for snacking or as an accompaniment to your favorite dishes. For those seeking a delightful twist, the second recipe introduces a sweet variation of surullitos, coated in a luscious cinnamon-sugar mixture. Prepare to indulge in these sugary delights, perfect for satisfying your sweet cravings or adding a touch of whimsy to your breakfast table. Get ready to embark on a culinary adventure, discovering the secrets behind these iconic Puerto Rican cornmeal sticks.
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.
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.
Tips:
- Use fresh cornmeal for the best flavor and texture.
- If you don't have annatto seeds, you can use 1 teaspoon of paprika or turmeric powder.
- Be careful not to overmix the batter, as this will make the surillitos tough.
- Fry the surillitos in hot oil until they are golden brown and crispy.
- Serve the surillitos with your favorite dipping sauce.
Conclusion:
Surullitos de maiz are a delicious and easy-to-make snack or side dish. They are perfect for any occasion, from casual gatherings to festive parties. With their unique flavor and texture, surillitos are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting snack to try, give surillitos de maiz a try. You won't be disappointed!
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