Cornmeal-Cheese Sticks (Sorullitos de Maiz) recipe

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Ingredients

2 cups precooked cornmeal (such as P.A.N.®)
¼ cup all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ cup butter
1 cup water
½ cup milk
½ cup shredded mild Cheddar cheese
vegetable oil for frying

Nutrition Info

355.8 calories
carbohydrate: 44.3 g
cholesterol: 34 mg
fat: 16.5 g
fiber: 2.2 g
protein: 7.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 607.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter, use fingers to crumble into flour until the mixture resembles peas.

  2. Combine water and milk in a saucepan over medium heat, bring to a simmer and remove from heat. Pour into cornmeal mixture, stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese, stir to combine.

  3. Cover bowl with a clean dish cloth, allow dough to rest for 5 minutes.

  4. Scoop a heaping teaspoon of dough, using your hands, form a ball and then roll into a stick. Repeat with remaining dough.

  5. Heat oil in a large skillet, fry sticks until golden, 3 to 5 minutes per side.

Recipe Yield

24 sticks

Recipe Note

Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.

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