Best 4 Deep Fried Corn Meal Sticks Sorullitos De Maiz With Dipping Sauce Recipes
The flavors of a cornmeal stick, better known as sorullitos de maiz, are magical when combined with a delectable dipping sauce. Its rich, distinct taste has become a staple in Latin American and Caribbean cuisines. This special treat is a unique combination of crispy, golden-brown exteriors and a fluffy, tender cornmeal center. While sorullitos de maiz can be enjoyed on their own, the perfect pairing is a tantalizing dipping sauce that elevates the flavors of the cornmeal stick. This article will explore some of the best recipes for creating delicious fried cornmeal sticks, along with a variety of dipping sauces to complement them.
Here are our top 4 tried and tested recipes!
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
SORULLITOS DE MAíZ Y QUESO
Puerto Ricans, stemming from our African roots, love fried foods. When I was growing up, my grandmother served these corn and cheese sticks frequently as an appetizer or alongside dinner. She would make a batch in advance and store them in the freezer. When hunger would strike, she would simply fry them up from frozen. We'd eat them hot, dipping them in mayo ketchup (a Puerto Rican dipping sauce similar to Thousand Island dressing). I like to stuff my sorullitos with Gouda and serve them with a mayo ketchup sauce seasoned with adobo spice mix or garlic powder (see Cook's Note). The sticks make an excellent platter to whip up for guests.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 25 sorullitos
Number Of Ingredients 6
Steps:
- Heat the sugar, salt and 2 cups water in a small saucepan over medium-high heat until the sugar and salt dissolve and the water begins to boil. Mix in the cornmeal, stirring constantly with a sturdy rubber spatula until everything is incorporated, about 1 minute. Turn off the burner and add the butter and 1/2 cup of the Gouda. Continue stirring until the cheese and butter melt and a cohesive mass of dough forms, about 3 minutes. The mixture should be somewhat resistant to mixing, gummy and malleable, but not sticky. Let the corn and cheese dough cool down for about 3 minutes.
- When the dough is cool enough to handle, form 2 tablespoons of dough into a 2-by-3-inch rectangle. Add 1 1/2 teaspoons of the remaining Gouda to the center of the rectangle and roll into a small 3-inch cigar-shaped stick. Repeat the process. The recipe should yield about 25 corn sticks.
- If frying right away, heat about 1 inch oil in a small to medium heavy-bottomed skillet over medium-high heat until the oil reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon.
- Fry the sorullitos until golden all around and the cheese is melted on the inside, about 5 minutes. Drain the sorullitos on paper towels. They are best served right away.
- To make ahead to fry at a later time, line a baking sheet that is small enough to fit in your freezer with wax paper. Lay the sorullitos in a single layer without touching on the prepared baking sheet. Freeze until hard, then transfer to freezer bags or containers and freeze for up to 2 months.
- If cooking the sorullitos from frozen, there is no need to thaw them out before frying. Heat the oil following the above instructions and fry the frozen sorullitos until golden brown and the cheese is melted on the inside, about 6 minutes.
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
"Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!"
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Tips:
- For a crispier coating, double-coat the cornmeal sticks in the egg wash and cornmeal mixture.
- Be sure to heat the oil to the correct temperature before frying the cornmeal sticks. If the oil is not hot enough, the cornmeal sticks will absorb too much oil and become greasy.
- Fry the cornmeal sticks in batches so that they do not overcrowd the pan and cook evenly.
- Drain the cornmeal sticks on paper towels to remove excess oil.
- Serve the cornmeal sticks with your favorite dipping sauce. Some popular options include ketchup, mustard, mayonnaise, or ranch dressing.
Conclusion:
Deep-fried cornmeal sticks are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a side dish. With a crispy coating and a soft and fluffy interior, these cornmeal sticks are sure to be a hit with everyone who tries them.
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