Surullitos de Maiz (Cornmeal Sticks) Recipe -
Surullitos de Maiz (Cornmeal Sticks) Recipe
  • READY IN 35 mins

Surullitos de Maiz (Cornmeal Sticks)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 50 sticks Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. 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.
  2. 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.
  3. 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.
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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!

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.


8 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.

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 :)

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.

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!

Sep 05, 2013

I used coconut water instead and 1 Tbl. less of sugar, they were delicious.


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  • 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.

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