Surullitos de Maiz (Cornmeal Sticks)

Recipe View 5 mins In a saucepan, combine water and salt. Bring to a rolling boil. (5 minutes)

Recipe View 2 mins Remove from heat and vigorously stir in the cornmeal and sugar until well combined. (2 minutes)

Recipe View 8 mins Return the saucepan to medium heat. Cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, forming a cohesive mass. (8-10 minutes)

Recipe View 3 mins Remove from heat. Stir in the shredded Edam cheese until it is fully melted and evenly distributed throughout the cornmeal mixture. (3 minutes)

Recipe View 5 mins Allow the mixture to cool slightly, enough to handle comfortably. (5 minutes)

Recipe View 15 mins Take tablespoonfuls of the cornmeal mixture and roll them into balls. Then, gently roll each ball into a small, elongated stick, about 3 inches in length. (15 minutes)

Recipe View 2 mins In a medium bowl, whisk together the ketchup and mayonnaise until smooth and creamy. This will serve as your delectable dipping sauce. Set aside. (2 minutes)

Recipe View 10 mins Heat the oil in a large, heavy-bottomed skillet or deep fryer to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View 2 mins Carefully place the cornmeal sticks into the hot oil, ensuring not to overcrowd the skillet. Work in batches to maintain the oil temperature. (2 minutes per batch)

Recipe View 4 mins Fry the surullitos until they are golden brown and crispy on all sides. (3-4 minutes per batch)

Recipe View 2 mins Remove the fried cornmeal sticks from the hot oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain any excess oil. (2 minutes per batch)

Recipe View 1 mins Serve the Surullitos de Maiz immediately while they are hot and crispy, accompanied by the ketchup-mayonnaise dipping sauce. Enjoy!