Sorullos de Maíz Recipe

 

Prep: 15 mins

Cook: 16 mins

Total: 31 mins

Servings: 4 servings

Yield: 20 fritters

Sorullos, also known as sorullitos, are a beloved Puerto Rican cornmeal fritter. These crispy, deep-fried bits of dough have a luscious, velvety interior, making them irresistible. Here's how to make them:

Ingredients

For the Sorullos:

• 1 3/4 cups water
• 1 teaspoon fine salt
• 3/4 cup finely ground cornmeal
• 1 cup loosely packed grated Edam cheese
• Neutral oil (for frying)

For the Dipping Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon minced pickled banana pepper

Steps to Make It

1. Gather the ingredients.

2. Prepare the dough:

   • In a medium, heavy-duty saucepan, combine the water and salt. Bring to a boil over high heat.
   • Reduce the heat to medium. Pour the cornmeal into the pot in a slow, steady stream, whisking constantly.
   • Continue to whisk until the mixture thickens and transforms into a dough, about 2 minutes. It should start pulling away from the pan's bottom and sides. Remove from heat.
   • Gently fold the cheese into the dough with a silicone spatula. Transfer the dough to a cutting board and let it cool.

3. Heat the oil:

   • In a deep, heavy-duty pot, heat about 4 inches of oil to 360 F. Line a large plate with paper towels or a clean kitchen towel and set aside.

4. Shape the sorullos:

   • When the dough is cool enough to handle, divide it in half and roll each half into a 2-inch thick log.
   • Cut the logs into 1/2-inch thick rounds.
   • Roll each piece into a ball, then shape into a 4-inch long cigar, about the thickness of a thumb.

5. Fry the sorullos:

   • Fry the sorullos in small batches, turning often, until lightly golden and crispy, about 4 minutes per batch.
   • Transfer to the towel-lined plate with a slotted spoon or skimmer. Check the oil's temperature between batches to ensure it returns to 360 F.

6. Make the dipping sauce:

   • Whisk together the mayonnaise, ketchup, and minced pickled banana pepper in a small bowl.

7. Serve:

   • Serve the sorullos hot with the dipping sauce on the side.

Tips

• Whisking the dough constantly prevents lumps of uncooked cornmeal. If you have lumps, press the dough through a large mesh sieve or colander while it's still hot.
• Ensure the oil is at the correct temperature for crispy results. If the oil is not hot enough, the dough will soak up the oil, making the sorullos greasy. Start with an oil temperature of 370 F if you're frying a larger batch or refrigerated sorullos.
• Fry in small batches and gently stir the sorullos as they fry to prevent them from sticking to each other or the pot.

How to Store Sorullos

• Prep ahead: You can shape the sorullos ahead of time. Store in an airtight container in the fridge for a few days. Separate layers with parchment or wax paper if stacking.
• Freeze: Freeze uncooked sorullos on a sheet pan, then transfer to a freezer-safe container for up to three months.
• Reheat: Reheat fried sorullos on a sheet pan in a 350 F oven or air fryer until warm and crispy. Depending on thickness, it should take 3 to 5 minutes.

Nutrition Facts (per serving)

• Calories: 511
• Fat: 41g
• Carbs: 21g
• Protein: 16g

Enjoy making these delightful sorullos and buen provecho!