Sorullitos de Maíz
Crispy on the outside and soft on the inside, these fried cornmeal sticks are a beloved Puerto Rican appetizer or snack, often served with a side of mayoketchup.
🧂 Ingredients
- 2 cups Water
- 1.25 tsp Salt
- 0.5 tsp Sugar
- 1.5 cups Fine yellow cornmeal
- 0.25 cup Shredded cheese (Edam or Gouda)(optional, for added flavor)
- 1.5 inches deep Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a medium saucepan, bring water to a boil over medium-high heat. Add salt and sugar.
💡 Tip: Ensure salt and sugar are dissolved before adding cornmeal. - 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💡 Tip: Whisk constantly to prevent lumps. - 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.
💡 Tip: The dough should be firm enough to shape. - 4
Divide the dough into equal portions. Roll each portion into a cigar shape, about 2.5 to 3 inches long.
💡 Tip: Slightly dampen your hands with water to prevent sticking. - 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
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
Remove the fried sorullitos with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately with mayoketchup.
💡 Tip: Serve hot for the best crispy texture.
💡 Pro Tips
- ✓For a smoother dough, ensure the cornmeal is fine.
- ✓If the dough becomes too sticky, add a little more cornmeal.
- ✓Adjust the amount of salt and sugar to your preference.
🔄 Variations
- Add a pinch of garlic powder to the dough for a savory note.
- Incorporate a tablespoon of finely chopped cilantro for added freshness.