These Sorullos, or Sorullitos de Maiz, are a traditional Puerto Rican snack that brings authentic island flavor to your kitchen. Delightfully golden fritters, these snacks have a subtly sweet cornmeal dough that wraps around melted cheese for a delightful taste and texture contrast. Perfectly fried to achieve a crispy exterior, sorullos are best served warm with a homemade mayoketchup sauce for dipping.
Ingredients
🍼 2 cups milk or water
🧈 2 tablespoons unsalted butter
🍬 1 tablespoon white granulated sugar
🧂 1 teaspoon salt
🌽 2 cups cornmeal
🧀 8 ounces mozzarella cheese
🛢️ 2 cups canola oil
🥄 1/2 cup mayonnaise
🍅 3-4 tablespoons ketchup
🧄 Freshly grated garlic
Instructions
1- Prepare the Dough:
- In a Pyrex measuring cup, measure 2 cups of milk and add to a saucepan. Stir in 2 tablespoons of butter, 1 tablespoon of white sugar, and 1 teaspoon of salt.
- Heat over medium, stirring occasionally until the butter melts and the liquid just begins to simmer.
2- Incorporate Cornmeal:
- Gradually add 2 cups of cornmeal into the simmering liquid. Lower the heat and maintain a gentle simmer.
- Stir continuously with a silicone spatula until you achieve a thick, cohesive dough. Add an additional tablespoon of cornmeal if too wet.
3- Cool and Shape the Dough:
- Transfer the dough to a bowl and let it cool until it is comfortable to touch.
- Slice 8 ounces of mozzarella cheese into 24 even rectangles.
- Take about a tablespoon of dough, flatten it in your palm, encase a piece of cheese, and seal the edges fully. Form into an oval or cylinder.
- Have a small bowl of water nearby to moisten hands for easier handling.
4- Fry the Sorullos:
- In a saucepan, heat 2 cups of oil to about 325°F (163°C).
- Use a spider strainer to gently place the sorullos into the oil, frying in small batches.
- Fry until they turn a golden brown, ensuring the cheese inside is melted.
5- Drain and Serve:
- Remove with the spider strainer and let them rest on a paper towel-lined plate to absorb excess oil. Cool briefly.
6- Optional Mayoketchup Dipping Sauce:
- Mix about 1/2 cup mayonnaise with 3-4 tablespoons of ketchup. Stir in freshly grated garlic to taste.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Approximately 24 sorullos
Equipment:
- Pyrex measuring jug
- Medium saucepan
- Silicone spatula
- Bowl
- Spider strainer
Cooking Tips:
- Ensure the cornmeal dough is fully cooked and thickened before shaping.
- Maintain a consistent frying temperature to achieve the perfect crispy texture.
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