Hispanic Kitchen

Spice It Up!

Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos


I was looking through my Puerto Rico trip pictures from February and all of a sudden I got the urge to eat these two delicious fritters. Please don't tell my doctor as she has prohibited my intake of fried foods. Since I started blogging I have gained weight and that cholesterol can really put a damper on ones eating. Bummer!

The book "Cocina Criolla" by Carmen Aboy Valldejuli is the bible of a Puerto Rican cook. I am using her recipes with a change or two. Also, this post is for Hispanic Kitchen. HK is doing a terrific job in celebrating Latin food. I have the pleasure of posting my recipes along with many fantastic cooks/bloggers.


Surullitos de Maiz

(makes 30)


2 cups of water

1-1/4 teaspoon of salt

1-1/2 cup of yellow cornmeal. I used Goya Fine Yellow Corn Meal

1 cup of grated Edam cheese. I used a medium Cheddar

Vegetable oil for frying


Combine water and salt in a sauce pan. Heat to boiling. Remove from heat. Add cornmeal and mix thoroughly.


Cook over moderate heat until mixture separates from bottom and sides of pan.


Remove from heat. Add grated cheese and mix well. I used a rubber spatula to blend cheese until the cornmeal was smooth and shinny.


Take mixture by tablespoons and shape into balls. In the palm of you hands roll balls to about 1/2 inch thickness, in the shape of small cigars.



Heat oil and deep fry until golden and crispy.


Drain on paper towel and serve warm with Mayoketchup.





Mix 1 cup of mayonnaise with 1/2 cup of ketchup (not pictured)




1/2 lb. salted codfish

1-1/2 cups flour

3/4 teaspoon salt

1 teaspoon of baking powder

1-1/2 cup of water

4 cloves of garlic peeled and crushed with 8 black peppercorns

4 tablespoons of cilantro chopped finely

1 tablespoon of parsley chopped finely

Vegetable oil for frying

1 envelope of "Sazon Goya con Culantro y Achiote" see link to Goya products



Wash codfish and remove salt. Cover with water and boil rapidly for about 1/2 an hour making sure that it is cooked and not salty. Let cool and flake removing bones, if any.

Meantime, take flour, baking powder, salt and water and make a batter. Add envelope of Goya seasoning, the cilantro, garlic and pepper mash and the codfish. Mix well and let rest for about 15 minutes.

Heat oil and drop batter by tablespoons. Cook until golden on one side and turn.


Drain on paper towel and serve immediately.





Other recipes by Norma:

Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Piña Colada Flan
Chicken Empanadas
Barriguitas de Vieja
Tumbet Mallorquin
Supercharged Coquito (with Bacardi 151)

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Views: 7316

Tags: bacalao, codfish, cornmeal, fritters, mayoketchup, recipe, surullitos


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Comment by Nancy A Martinez-Barone on September 24, 2013 at 6:02pm

I have one of her books that my grandmother from Puerto Rico gave me in the 80's that I cook from alot

Comment by Rosie Moreno on May 20, 2011 at 7:56pm
My husband loves surullitos. My mother in law makes them so good. Mi abuelita ( mama as I call her) makes the best ones in my book. She puts cheese in the center so when they're done they're gooey inside with cheese & sweet & crunchy on the outside.mmhmm Que Rico !!!
Comment by Veronica Shine on July 1, 2010 at 5:23pm
This looks so fantastic. I never tried this receipes but certainly will now. Thanks Norma for posting.
Comment by Cindy Kennedy on July 1, 2010 at 2:11pm
Norma - you're speaking to my heart, through my tastebuds! It's been a couple of years since I even made codfish fritters - and that's way too long.
Comment by Jorge on July 1, 2010 at 11:17am
I'm a fried food nut and this stuff just makes me want to chow down right now! Love codfish fritters.

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