Surullitos de Maiz (Cornmeal Sticks) Recipe Reviews - Allrecipes.com (Pg. 1)
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.
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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.
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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!
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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.
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Cooking Level: Intermediate

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!
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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 :)
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Reviewed: Sep. 5, 2013
I used coconut water instead and 1 Tbl. less of sugar, they were delicious.
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