Surullitos—tacky, fried cornmeal sticks—are a well-liked snack in Puerto Rico. Dunk them in do-it-yourself mayoketchup, a easy sauce of ketchup and mayo, seasoned with garlic, and a splash of Sofrito, Adobo, or sizzling sauce. Each Boricua has their very own recipe. (Heinz additionally has a ready-made model.) The dough could be saved within the fridge for a day or two earlier than frying. Take a look at all gadgets from the Saveur 100.

Featured in: “The 2020 Saveur 100: 81-90.”




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

Yield: serves 4-6


1 hour


  • 2 tsp. kosher salt
  • 12 tsp. sugar
  • 1 12 cups (8 oz.) effective yellow cornmeal
  • 1 cup finely shredded edam or gentle gouda (2¾ oz.)
  • Vegetable oil, for frying
  • Mayoketchup, for serving (elective)


  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.
Corn fritters

Maura McEvoy

Get the recipes for A) Shane Mitchell’s Southern Corn Fritters, B) Romy Gill’s Sweet Corn Pakoras, C) Rhode Island Johnnycakes, D) Puerto Rican Surullitos, and E) Perkedel Jagung (Indonesian Corn Fritters) >

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