Cheesy Puerto Rican Corn Sticks Recipe (Surullitos)

Puerto Rican surrullitos—tacky fried cornnmeal sticks—are sometimes slathered within the island’s beloved mayo-ketchup sauce.

Yield: serves 4-6

Time:

1 hour

Elements

• 2 tsp. kosher salt
• ¹⁄₂ tsp. sugar
• 1 ¹⁄₂ cups (8 oz.) effective yellow cornmeal
• 1 cup finely shredded edam or gentle gouda (2¾ oz.)
• Vegetable oil, for frying
• Mayoketchup, for serving (elective)

Directions

1. In a medium Dutch oven, convey 2 cups of water to a boil over medium-high warmth. Add the salt and sugar, then flip the warmth to medium-low and slowly whisk within the cornmeal. Prepare dinner, whisking repeatedly, till the water is absorbed and a stiff dough pulls away from the perimeters of the pot, 1–2 minutes. Stir within the cheese till fully integrated, then scrape the dough into a big bowl. Cowl with plastic wrap and put aside till cool sufficient to deal with. Clear and completely dry the Dutch oven and return it to the range.
2. Use a spoon or massive cookie scoop to divide the dough into 25 equal items, about 1 ounce every. On a clear floor, with moist arms, roll every bit right into a 2½- by ¾-inch log. Don’t fear in the event that they’re not completely similar.
3. Line a baking sheet with paper towels. Into the empty Dutch oven, pour the oil to a depth of 1½ inches, flip the warmth to medium-high, and fasten a deep-fry thermometer. Rigorously slide the surrilitos into the recent oil separately. (Keep away from crowding the pot.) Fry in batches, stirring often, till crisp and golden, 3–4 minutes. Use a slotted spoon to switch to the baking sheet to soak up any extra oil, and serve instantly with mayoketchup if desired.