Surullitos de Maiz (Cornmeal Sticks)
Description
Crispy, crunchy, cheesy cornmeal sticks. Served warm with a ketchup and mayo dip for a delicious Puerto Rican appetizer.
Ingredients
•
2 cups water
•
1 1/4 teaspoons salt
•
1 1/2 cups yellow cornmeal
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5 tablespoons white sugar, or to taste
•
4 ounces Edam cheese, shredded
•
2 cups oil for deep frying
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1 cup ketchup
•
1 cup mayonnaise
Directions
1
Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2
Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3
Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot 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 dipping sauce.