Corn Sticks (Sorullos de Maiz)

7
mystique 0

"Have you gone to a Puerto Rican get-together and tried the famous fried corn sticks or 'sorullitos?' Here's a recipe that works to stuff them with American cheese or have them plain. Enjoy!"
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Ingredients

50 m servings 588 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1154 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.
  2. Heat oil in a large skillet to 375 degrees F (190 degrees C).
  3. Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

These are just like the sorullos I used to eat in Puerto Rico . . . i made them plain and served them with 'mayoketchup' and they were perfect. had the left over with my morning coffee . . . ...

Most helpful critical review

The measurements in this recipe are incorrect. If you follow it all you will get is a very soupy sweet mixture that is useless. I know because I followed the recipe to the letter and thats what ...

The measurements in this recipe are incorrect. If you follow it all you will get is a very soupy sweet mixture that is useless. I know because I followed the recipe to the letter and thats what ...

The water should be boiled with the salt and sugar and then the cornmeal should be added slowly while stirring. In that way you can assure a more uniform taste and no clumps. Also, if you apply ...

Too sweet.

NOTE: The instructions are incomplete. You need to boil the water 1st then stir in the cornmeal, salt and sugar. Mix all the ingredients well until it stops sticking to the sides of the pot. Als...

These are just like the sorullos I used to eat in Puerto Rico . . . i made them plain and served them with 'mayoketchup' and they were perfect. had the left over with my morning coffee . . . ...

Oh my! I remember my grandma used to make these for my brother and I.

my boyfriend is sure to love these!