Surullitos (Cheese Corn Sticks)
Submitted by Khayman
Crispy, golden Puerto Rican corn sticks stuffed with melted cheese. Just cornmeal, grated Edam or Gouda, and a hint of cayenne, fried until crackly outside and gooey within. A beloved Caribbean street snack ready in 40 minutes.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever been to Puerto Rico, you know surullitos. Those crispy little golden corn sticks show up at roadside kiosks, family parties, and pretty much anywhere people gather to eat.
The concept is beautifully simple: cook cornmeal into a thick, smooth dough, fold in grated cheese (Edam and Gouda are traditional, but sharp cheddar works too), then roll into stubby little cylinders and fry until they shatter at the bite.
Inside, you get that warm, stretchy cheese pull against the sweet crunch of corn.
A touch of cayenne gives them just enough heat to keep you reaching for the next one.
Pro Tips
- Wet your hands before rolling each stick. The dough is sticky and will fight you otherwise.
- Fry in small batches of 4-5 so the oil temperature stays consistent. Crowding the pan gives you greasy, pale sticks instead of crispy golden ones.
- These can be shaped and refrigerated a day ahead. Fry them straight from the fridge when company arrives.
- Serve with a garlicky mayo dip or a bright pique sauce for the full Puerto Rican experience.
Ingredients
Directions
Combine the water and salt in a heavy saucepan and bring to a boil over high heat.
Add the cornmeal in a slow, constant stream, stirring constantly, and making sure the water does not stop boiling.
Continue to cook over medium heat for 2 to 3 minutes, stirring constantly, until the mixture is smooth and thick.
Remove from the heat and stir in the grated cheese and optional cayenne pepper.
Cool to room temperature.
Roll 2 tablespoons (30 ml) of the mixture into cylinders about 3 inches long and 1 inch thick (7½ cm x 2½ cm). Moistening your hands with water, this will help prevent the dough from sticking to your fingers.
The surullitos may be kept refrigerated at this point, covered with plastic wrap or wax paper, for a day or two.
When you are ready to fry the surullitos, heat the oil in a heavy skillet over high heat until the surface of the oil begins to shimmer (approx 350F, 180C).
Fry the surullitos 4 or 5 at a time for about 5 minutes, turning them occasionally, until they are crisp and golden brown.
Drain on paper towels.
You may keep the surullitos warm by placing them on paper towels in a baking dish in an oven set on its lowest setting.
Serve hot or at room temperature.
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