👨‍🍳 Instrukcje

1. 1

   In a medium saucepan, bring water to a boil over medium-high heat. Add salt and sugar.

   💡 Wskazówki profesjonalistów: Ensure salt and sugar are dissolved before adding cornmeal.
2. 2

   Using a whisk, slowly incorporate the cornmeal into the boiling water. Reduce heat to low and continue whisking until the mixture thickens into a dough.

   ⏱️ 5 minutes

   💡 Wskazówki profesjonalistów: Whisk constantly to prevent lumps.
3. 3

   Transfer the cornmeal mixture to a heatproof bowl. If using cheese, mix it in until melted and fully incorporated. Let the dough cool until it's comfortable to handle.

   💡 Wskazówki profesjonalistów: The dough should be firm enough to shape.
4. 4

   Divide the dough into equal portions. Roll each portion into a cigar shape, about 2.5 to 3 inches long.

   💡 Wskazówki profesjonalistów: Slightly dampen your hands with water to prevent sticking.
5. 5

   Heat about 1.5 inches of vegetable oil in a medium, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).

   ⏱️ 5-7 minutes
6. 6

   Carefully fry the sorullitos in batches until golden brown and crisp, about 3-4 minutes per batch. Do not overcrowd the pot.

   ⏱️ 3-4 minutes per batch
7. 7

   Remove the fried sorullitos with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately with mayoketchup.

   💡 Wskazówki profesjonalistów: Serve hot for the best crispy texture.