Sorullos:
🐸
CHEF COQUÍ’S TIMING
Sorullos de Maíz 🌽
⏳ Prep: 15 mins
🔥 Cook: 8 mins
💡 Make sure your water is boiling hot when you add the cornmeal; this «cooks» the flour slightly and makes the dough easy to shape without sticking to your hands! 🔊
Crispy on the outside and soft on the inside, Sorullos de Maíz are the ultimate Puerto Rican comfort food. Whether they are stuffed with melted cheese or served plain, they always hit the spot, especially when dipped in a side of mayoketchup.
For me, these are more than just a side dish; they represent the warmth of a family kitchen, my great-grandmother. They are a staple at every breakfast or party, bringing everyone together with that sweet and salty corn flavor that defines our island’s soul.
Ingredients:
- 2 cups of water
- 1 ½ cups of Cornmeal (fine)
- ½ tsp of Salt
- 2 tbsp Sugar (adjust to preference)
- 1 tbsp Butter
- 4 oz Edam or Mild Cheddar cheese (cut into small sticks)
- Vegetable oil for frying
Method:
- Boil: In a medium pot, combine water, salt, sugar, and butter. Bring to a boil.
- Mix: Reduce heat to low and gradually stir in the cornmeal. Stir constantly until the dough thickens and pulls away from the sides of the pot.
- Shape: Let the dough cool enough to handle. Take a small piece, flatten it, place a cheese stick in the center, and roll it into a small cylinder (log shape).
- Fry: Heat oil to 350°F. Fry until golden brown and crispy (about 3–5 minutes).
