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."
- 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)