Ingredients

2 cups water
3 tablespoons white sugar , or more to taste
1 tablespoon butter
1 teaspoon salt
1 1/2 cups cornmeal , or as needed
3 cups vegetable oil for frying
vegetable oil
1/2 cup mayonnaise , or to taste
1/4 cup ketchup
1 pinch garlic salt , or to taste ( optional )
Deep Fried Corn Meal Sticks, also known as Sorullitos de Maiz, are a popular Puerto Rican snack that can be found at beach-side kiosks, food trucks, and street vendors. These tasty treats are a combination of cornmeal, butter, and sugar that are deep-fried to crispy perfection. They are often served with a mayonnaise-ketchup dipping sauce that adds a zesty flavor to the dish. While not particularly healthy, these savory sticks are a beloved Puerto Rican street food that is sure to delight anyone who tries them.

Instructions

1.In a medium saucepan, bring water, sugar, butter, and salt to a boil over medium heat.
2.Reduce heat to low and gradually stir in cornmeal until mixture thickens.
3.Remove from heat and let cool for several minutes.
4.Grease hands with vegetable oil and form cornmeal mixture into sticks.
5.Heat vegetable oil in a deep-fryer or large pot to 375 degrees Fahrenheit.
6.Fry cornmeal sticks in batches until golden brown, about 3-5 minutes.
7.In a small bowl, mix together mayonnaise, ketchup, and garlic salt to make dipping sauce.
8.Serve cornmeal sticks hot with dipping sauce.

PROS

Deep Fried Corn Meal Sticks are a crispy, savory, and satisfying appetizer that can be enjoyed by people of all ages.

The dipping sauce adds a zesty flavor to the dish, making it a perfect party food.

CONS

As with most deep-fried foods, these cornmeal sticks are high in calories and fat.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While not a health food, cornmeal is a good source of fiber and provides some essential vitamins and minerals, including iron and thiamin.
Additionally, the dipping sauce combines mayonnaise, which is high in calories, with ketchup, which is rich in lycopene, an antioxidant that has been linked to reduced risk of certain types of cancer.

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