Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
2 cups water
3 tablespoons white sugar
or more to taste
1 tablespoon butter
1 teaspoon salt
1 ½ cups cornmeal
or as needed
3 cups vegetable oil for frying
½ cup mayonnaise
or to taste
¼ cup ketchup
1 pinch garlic salt
or to taste (Optional)
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.
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