Description
Sorullitos are made with a cornmeal dough mixed with shredded cheese and shaped like a cigar. They are fried and served as an appetizer, a side order or as a snack.
Scale
Ingredients
- 2 cups Water
- 4 tablespoons Sugar
- 1 teaspoon of lite Salt (or to taste)
- 1–1/2 cups of Fine Yellow Corn Meal
- 1 cup Shredded Edam Cheese
- 1 cup Canola Oil
Instructions
- Pour water into a 2.5 quart saucepan. Add the sugar and salt. Stir the ingredients until well blended. Bring the liquid to a boil.
- Add the cornmeal and turn off the heat. With a spoon, stir continuously until the cornmeal thickens. This usually takes about 1 minute.
- While the cornmeal mixture is still warm, add the cheese. Stir until the cheese is incorporated into the cornmeal batter. The cornmeal batter is ready when it is not sticking to the bottom or sides of the saucepan.
- Remove the cornmeal batter from saucepan and into a bowl.
- Measure 1 heaping tablespoon of the cornmeal batter and roll into a ball with the palm of your hands.
- Place dough ball on a cutting board and roll until it has a cylinder shape of 3 to 3½ inches in length. The width is approximately ¾ inches.
- With your fingers, round the ends and place each one on a cookie sheet lined with wax paper. Continue this process.
- Heat oil in a 10 or 12-inch skillet at 365°F.
- Fry cornmeal fritters until golden brown on both sides.
- Place on a plate lined with paper towels to absorb the excess oil.
- Serve warm and with Mayo Ketchup sauce.
Notes
NOTE: It is much easier to shape the cornmeal dough into a cigar while the dough is still warm.
- Category: Appetizers
- Method: Boiling
- Cuisine: Puerto Rican
Keywords: Cornmeal Fritters, Sorullitos de Maíz