The only thing these crispy Puerto Rican corn sticks need is a side of mayoketchup.

  • Serves

    serves 4-6

  • Cook

    1 hour


By SAVEUR Editors

Updated on December 1, 2021

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.



  • 2 tsp. kosher salt
  • 12 tsp. sugar
  • 1 12 cups (8 oz.) fine yellow cornmeal
  • 1 cup finely shredded edam or mild gouda (2¾ oz.)
  • Vegetable oil, for frying
  • Mayoketchup, for serving (optional)


Step 1

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.

Step 2

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.

Step 3

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.

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