Reviewed: 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 :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YvazquezG

Reviewed: Jan. 18, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JNYBOY

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Niki

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: 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!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Linda

Reviewed: 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEYLA

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful