READY IN 35 mins

Surullitos de Maiz (Cornmeal Sticks)

Read Reviews (6)

"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." — CFUCHSLAO

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 19, 2007

GREAT recipe! Very tasteful! :) One thing to improve it: when you make the sticks, roll them in raw cornmeal (the same you just used!) before frying. This way, they won't stick and they will be even crispier!

—Linda

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Most Helpful Critical Review

Dec 26, 2004

Maybe it was my mistake but this recipe disintegrated in my frier. Next I tried to pan fry and had the same mess. Seems to me, it needs a bonding agent. Maybe someone else will have better results but for me it was a disaster.

—CJFRENCH73

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7 Ratings

Mar 21, 2008

Yum! Instead of frying I baked, and instead of rolling little cigars I rolled the dough flat and cut fries out using a pizza slicer. This worked fairly well, but I needed quite a bit of flour and cornmeal to aid in handling. I had used this recipe to replicate corn fries from favorite restaurant no longer in business--- they worked just fine. In the future I will add more spices to the dough.

—Niki

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Dec 23, 2011

I like to use less sugar, around maybe 2 tbsp or 3 at the most, because I enjoy a more savory flavor. It's also very useful to refrigerate the surullitos (with wax paper in between the layers); this allows them to solidify for better shape-keeping when frying :) I also use yellow cheddar, as a personal preference :)

—YvazquezG

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Jan 20, 2009

Great recipe, you can also add cheese inside the Surullitos and have them as cigars or rolled up as a ball and also you can add garlic & a bit of cheese to the mayo & Ketchup sauce...besides that you got it to the teeth...ummmm thanks!

—JNYBOY

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Aug 16, 2005

this recipe its good but the only problem its that you have to use a lot of oil to make sure they float and a non-stick pan to fry them, because if they get stuck its a mess. Also make sure they are not too soft.

—KEYLA

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Nutrition

Calories
361 kcal
18%

Carbohydrates
29.5 g
10%

Cholesterol
18 mg
6%

Fat
25.5 g
39%

Fiber
0.9 g
4%

Protein
5 g
10%

Sodium
795 mg
32%

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

Nutritional Information

Surullitos de Maiz (Cornmeal Sticks)

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 361
Calories from Fat: 229

% Daily Value *
Total Fat 25.5g 39 %
Saturated Fat 5.2g 26 %
Cholesterol 18mg 6 %
Sodium 795mg 32 %
Potassium 148mg 4 %
Total Carbohydrates 29.5g 10 %
Dietary Fiber 0.9g 4 %
Protein 5g 10 %
** Sugars 12.3g
Vitamin A 9 %
Vitamin C 6 %
Calcium 11 %
Iron 11 %
Thiamin 17 %
Niacin 13 %
Vitamin B6 13 %
Magnesium 6 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.