Sorullitos Recipes

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

SORULLITOS

Steps:

• Combine cornmeal and cheese.
• Bring water and butter to boil in saucepan. Add to cornmeal mixture; stir until mixture forms soft dough. Divide into 12 pieces; roll each piece on lightly floured surface to 4-inch-long log.
• Heat oil in medium saucepan on medium-high heat to 375ºF. Add cornmeal logs, in batches; cook 4 min. or until golden brown. Remove from skillet; drain on paper towels. Serve warm with sour cream.

SORULLITOS DE MAIZ RECIPE

Steps:

• In a medium saucepan over medium heat, combine the water, butter, sugar and salt. Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated. Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough. Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough. Working in batches, fry the sorullitos in hot oil (350°F) that is at least 1-inch deep. Cook for 3-4 minutes, or until golden brown. Remove from oil and drain on paper towels.

SORULLITOS DE MAíZ (CORN FRITTERS)

Steps:

• In a small saucepan, bring to a boil the water, salt, sugar and butter.
• Turn the heat down to low, add one cup of the corn meal and mix well with a whisk.
• Using a spatula, add the remaining corn meal until well incorporated. It should be very thick, dry enough for you to handle easily by hand. Add more corn meal if necessary.
• Let it cool down a bit before handling.
• Form the Sorullitos by scooping about three tablespoons, forming a ball first, then rolling on your hand into a stick about three inches long (7 cm).
• Heat the oil, and fry until they achieve a deep yellow color.
• Serve warm.

SURULLITOS - PUERTO RICAN CORN STICKS

Steps:

• Step 1 Bring water to boil in medium pot over medium-high heat. Add salt and sugar. Using whisk, slowly whisk in cornmeal. Reduce heat to low. Cook, whisking constantly, until water is absorbed and dough pulls away from pot, 3-5 minutes. Step 2 Transfer cornmeal mixture to heat proof bowl; mix in cheese until melted and completely incorporated. Let cornmeal mixture sit until cool enough to handle. Divide dough into 25 equal pieces. Roll each piece into 2½"-3" cigar shape. Step 3 Heat 1½" oil in medium, heavy pot over medium-high heat until oil registers 350°F. Fry corn sticks in batches until golden and crisp, about 3-4 minutes per batch; transfer to paper towel to drain. Serve with MayoKetchup.

CORN STICKS (SORULLOS DE MAIZ)

Steps:

• Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.
• Heat oil in a large skillet to 375 degrees F (190 degrees C).
• Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.