Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce Recipe - Allrecipes.com
Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce Recipe
  • READY IN 1 hr

Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce

Recipe by  

"Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!"

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Ingredients Edit and Save

Original recipe makes 12 corn sticks Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Nov 18, 2012

I've always wanted to learn how to make sorullos, and this recipe was Great. Now I don't have to wait to visit my mom to have sorullos!

 
Aug 17, 2012

Absolutely fabulous!! I have been making sorullitos for years and experimented with the proportions with varying results, so I wanted to try this recipe. I am very happy to report that the particular ratio of ingredients here is SPOT ON. If you are looking for a sorullito that is crunchy outside and tender soft on the inside, with a taste on the sweeter side, THIS IS IT!!! (but of course you can reduce the sugar and increase the salt a bit if you want it to have more of a savory taste). I did put a stick of extra sharp cheddar cheese inside of each piece for an extra YUMMMM Thanks for the recipe Marisa!!!

 

10 Ratings

Sep 09, 2012

I HAVE BEEN LOOKING FOR THIS RECIPE FOR YEARS! Ohhh how these take me back! My father used to make these for the family when I was a little girl. I couldn't stop eating these!! These are perfect! THANKS FOR POSTING THIS!!

 
Aug 14, 2013

Fantastic!!! So easy to make, So Super Yummy to eat. OFF the chain on star ratings. I was looking for something to go with the fried fish dinner that I was making for my family other than corn bread, came on site and under corn fritters I found this wonderful recipe. IT was PERFECT. My entire family raved about it. I was not too sure about the mayo/ketchup sauce but it compliments the sticks beyond belief, I made exactly as directed and would not change a thing I would not even add the cheese as it said could be done, THESE ARE PERFECT THE WAY THEY ARE> Thank you for sharing a divine side item.

 
Feb 08, 2014

Pretty close to how my dad makes them. I was craving sorullitos & I'm not in Puerto Rico so I had to prepare them myself.

 
Oct 24, 2013

very good!

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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