The only thing these crispy Puerto Rican corn sticks need is a side of mayoketchup.
Surullitos—cheesy, fried cornmeal sticks—are a popular snack in Puerto Rico. Dunk them in homemade mayoketchup, a simple sauce of ketchup and mayo, seasoned with garlic, and a dash of Sofrito, Adobo, or hot sauce. Every Boricua has their own recipe. (Heinz also has a ready-made version.) The dough can be kept in the fridge for a day or two before frying. Check out all items from the Saveur 100.
Featured in: “The 2020 Saveur 100: 81-90.”
- Medium Pot
- Wooden Spoon or Silicone Spatula
- Large Bowl
- Plastic Wrap (optional)
- Medium, Heavy Bottomed Pot
- Deep-Fry Thermometer
- Slotted Spoon
- Paper Towels
- Baking Sheet
- 2 tsp. kosher salt
- 1⁄2 tsp. sugar
- 1 1⁄2 cups (8 oz.) fine yellow cornmeal
- 1 cup finely shredded edam or mild gouda (2¾ oz.)
- Vegetable oil, for frying
- Mayoketchup, for serving (optional)
- In a medium Dutch oven, bring 2 cups of water to a boil over medium-high heat. Add the salt and sugar, then turn the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking continuously, until the water is absorbed and a stiff dough pulls away from the sides of the pot, 1–2 minutes. Stir in the cheese until completely incorporated, then scrape the dough into a large bowl. Cover with plastic wrap and set aside until cool enough to handle. Clean and thoroughly dry the Dutch oven and return it to the stove.
- Use a spoon or large cookie scoop to divide the dough into 25 equal pieces, about 1 ounce each. On a clean surface, with wet hands, roll each piece into a 2½- by ¾-inch log. Don’t worry if they’re not perfectly identical.
- Line a baking sheet with paper towels. Into the empty Dutch oven, pour the oil to a depth of 1½ inches, turn the heat to medium-high, and attach a deep-fry thermometer. Carefully slide the surrilitos into the hot oil one at a time. (Avoid crowding the pot.) Fry in batches, stirring occasionally, until crisp and golden, 3–4 minutes. Use a slotted spoon to transfer to the baking sheet to absorb any excess oil, and serve immediately with mayoketchup if desired.
Get the recipes for A) Shane Mitchell’s Southern Corn Fritters, B) Romy Gill’s Sweet Corn Pakoras, C) Rhode Island Johnnycakes, D) Puerto Rican Surullitos, and E) Perkedel Jagung (Indonesian Corn Fritters) >