Surullitos—cheesy, fried cornmeal sticks—are a popular snack in Puerto Rico. Dunk them with homemade or store-bought mayoketchup.
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
- 2 3⁄4 oz. finely shredded edam or young gouda (1 cup)
- Corn oil, for frying
- Mayoketchup, for serving (optional)
- Bring 2 cups of water to boil in a medium pot over medium-high heat. Add the salt and sugar, then lower the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking constantly, until the water is absorbed and a stiff dough pulls away from the sides of the pot, 1-2 minutes. Remove from the heat, switch out the whisk for a wooden spoon or silicone spatula, then add the cheese and continue mixing until completely incorporated. Transfer the mixture to a large bowl and set aside at room temperature until cool enough to handle, or cover tightly with plastic wrap and refrigerate overnight.
- When you are ready to fry the surullitos, fit a medium, heavy bottomed pot with a deep-fry thermometer and add enough oil to reach a depth of 1½ inches. Cook, over medium-high heat, until oil reaches 350°F.
- Meanwhile, divide the dough into 25 equal pieces (a scant 1 ounce each). With wet hands, roll each piece into a 2½- by ¾-inch log.
- Carefully slide the surrilitos into the hot oil, one at a time. (Avoid crowding the pot.) Fry in batches, stirring occasionally, until crispy and golden, 3-4 minutes. Using a slotted spoon, transfer surullitos to a paper-towel-lined baking sheet to drain. Serve hot, with mayoketchup on the side, if desired.