For an extra layer of flavor, try adding a pinch of your favorite dried herbs, such as oregano or thyme, to the cornmeal dough. Feel free to experiment with different dipping sauces. A spicy aioli, a creamy cilantro-lime sauce, or even a simple honey-mustard would be delicious. If you want to make these ahead of time, you can prepare the dough and shape the sticks. Store them in the refrigerator until ready to fry. To reheat leftover cornmeal sticks, bake them in a preheated oven at 350 degrees F (175 degrees C) for about 5-7 minutes, or until heated through and crispy.
Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS138
Embark on a culinary journey to Puerto Rico with these delightful Sorullitos de Maiz! These golden, crispy cornmeal sticks boast a subtly sweet interior and a satisfying crunch, making them an irresistible treat for any occasion. Paired with a tangy dipping sauce, they're a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol12 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium676 mg
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Sugar9 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring water to a boil over medium-high heat. (2 minutes)
02
StepStir in sugar, butter, and salt, cooking until sugar is completely dissolved. (1 minute)
03
StepReduce heat to low. Gradually whisk in 1 cup of cornmeal until the mixture is smooth and free of lumps. (3 minutes)
04
StepStir in the remaining 1/2 cup of cornmeal to create a very thick, workable dough. If the dough is too sticky, add a little more cornmeal, a tablespoon at a time, until it reaches the desired consistency. (2 minutes)
05
StepIn a deep fryer or large, heavy-bottomed saucepan, heat 3 cups of vegetable oil to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (8 minutes)
06
StepLightly grease your hands with vegetable oil to prevent sticking. Scoop about 3 tablespoons of cornmeal dough. Roll it into a ball, then shape it into a 3-inch long stick, approximately 1/2-inch wide. Repeat with the remaining dough, re-oiling your hands as needed. (20 minutes)
07
StepCarefully place the cornmeal sticks into the hot oil, working in batches of 3 or 4 at a time to avoid overcrowding the fryer. Fry until golden brown and crispy, flipping occasionally for even cooking. (5 minutes per batch)
08
StepRemove the fried cornmeal sticks with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Keep warm in a low oven while you finish frying the remaining sticks. (2 minutes)
09
StepIn a small bowl, whisk together mayonnaise, ketchup, and garlic salt until well combined. Adjust the amounts to your liking. (1 minute)
10
StepServe the warm cornmeal sticks immediately with the dipping sauce. Enjoy!
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RECIPE REVIEWS
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Woodrow Carroll
Apr 4, 2025The dipping sauce is the perfect complement to the cornmeal sticks. I highly recommend making it!
Elnora Buckridge
Mar 17, 2025My kids devoured these! They're a great snack for after school.
Angelina Gleichner
Feb 27, 2025I found that using a cookie scoop helped me to make uniform-sized sticks.
Matteo Collins
Jan 5, 2025This recipe is easy to follow, and the results are delicious. I will definitely be making these again.
Ocie Windlertromp
Dec 2, 2024Be careful not to overcrowd the fryer, or the sticks will stick together.
Amanda Doyle
Nov 15, 2024I added a little bit of shredded cheese to the dough, and they turned out amazing!
Leon Jerde
May 29, 2024I used a gluten-free cornmeal, and they turned out perfectly fine for those with gluten sensitivities!
Kirk Goyette
Apr 28, 2024These were a hit at my party! Everyone loved the crispy texture and the sweet-savory flavor.
Linda Stehr
Jan 6, 2024Next time, I'll try adding some finely chopped jalapeños to the dough for a spicy kick.