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."
- 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.