Sorullitos de Maiz (Puerto Rican Corn Fritters)
Sorullitos de Maíz or Puerto Rican corn fritters are made with cornmeal, stuffed with cheese, and fried to golden perfection. They are crisp on the outside and soft and fluffy on the inside. An ooey gooey cheese center makes this an irresistible, sweet-and-savory snack that everyone will love!
Ingredients
Sorullitos
- 1 taza fine cornmeal
- 1 tbsp mantequilla
- 2 1/2 tbsp sugar
- 1/8 tsp sal
- 2 tazas water more if needed
- 1 taza cheddar cheese cut into sticks or shredded (optional)
Dipping sauce
- 1/2 taza mayonnaise
- 1/4 taza ketchup
Instructions
Make the Sorullitos
- Place a medium saucepan over medium heat. Add the water, butter, sugar, and salt.
- Bring to a boil, then reduce the heat to low. Whisk in the cornmeal, a little at a time. If you add too much, too quickly it will get lumpy. Continue whisking as you add the cornmeal in small amounts for 3-5 minutes, or until the dough is soft and pliable.
- Remove from heat and allow to cool until you are able to handle with your hands. If the dough is dry, hard, or crumbly, add warm water a little at a time. If the dough sticks to your fingers, add a little more cornmeal. It should be soft and springy, like play dough.
- Grease your hands with oil. Take about 3 tablespoons cornmeal dough, roll into a ball, add cheese to the center, (if using), then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
- Place a large pan over medium high heat or to 350℉. Add oil until about halfway filled.
- Deep fry the sorullitos, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and place them on a cooling rack so that they can remain crisp.
Make the dipping sauce
- Whisk mayonnaise and ketchup together in a bowl until well combined.
- Serve the sorullitos with the mayo-ketchup dipping sauce. Enjoy. ¡Buen provecho!