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
Prep time: 5 min.
Total time: 30 min.
2 cups water
1¼ tsp. GOYA® Salt
½ tsp. sugar
1½ cups GOYA® Fine Yellow Cornmeal
1 cup shredded edam or gouda cheese
GOYA® Corn Oil, for frying
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.
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.
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.