Best 3 Surullitos De Maiz Cornmeal Sticks Recipes

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.

SURULLITOS - PUERTO RICAN CORN STICKS

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)

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.