Golden Sorullitos de Maiz Recipe: Cheesy Cornmeal Fingers

Golden, crispy, and bursting with sweet corn flavor, these sorullitos de maíz dance on the edge of culinary perfection.

Originating from Puerto Rico, this beloved corn fritter recipe brings a touch of Caribbean magic to your kitchen.

The combination of cornmeal, cheese, and a hint of sweetness creates an irresistible snack that melts in your mouth.

Each bite tells a story of tradition and comfort, capturing the essence of island cuisine.

The recipe is surprisingly simple, requiring just a few basic ingredients and a dash of passion.

Sizzling hot and served with a zesty dipping sauce, these sorullitos promise to transport you straight to the vibrant streets of Puerto Rico.

Dive into this delectable adventure and let your taste buds celebrate a true tropical delight.

Sorullitos de Maiz Ingredient List

• Water: Provides the essential moisture to create a smooth, pliable dough.
• Butter: Adds richness and helps bind the ingredients with a subtle creamy flavor.

• Granulated Sugar: Balances the savory notes with a gentle sweetness, customizable to personal preference.
• Salt: Elevates the overall taste profile and brings out the natural corn flavor.

• Cornmeal: Creates the signature golden, crispy exterior and authentic Puerto Rican texture.
• Shredded Cheddar Cheese: Infuses a bold, tangy punch and creates irresistible cheesy pockets within the sorullitos.

Tools You’ll Need for Sorullitos de Maiz

• Medium saucepan: Perfect for mixing and heating initial ingredients smoothly.
• Whisk: Essential for blending cornmeal and creating a uniform mixture.
• Wooden spoon: Great for stirring dough and incorporating cheese.
• Paper towels: Needed to drain excess oil after frying.
• Deep frying pan or pot: Required for cooking sorullitos at the right temperature.
• Measuring cups and spoons: Crucial for accurate ingredient quantities.
• Kitchen thermometer: Helps maintain correct oil temperature for perfect frying.
• Cooling rack (optional): Useful for draining fried sorullitos.

Sorullitos de Maiz Instructions

Corn Sorullitos

• Flavor Foundation

Create a rich base by heating water, butter, sugar, and salt in a saucepan until boiling. This mixture sets the stage for a delicious corn treat.

• Cornmeal Magic

Gradually whisk cornmeal into the bubbling liquid, stirring consistently until the mixture transforms into a soft, cohesive ball. Remove from heat and fold in cheese until fully blended.

• Dough Perfection

Allow the mixture to cool enough to handle. Adjust consistency by adding warm water or cornmeal if needed. The ideal texture should feel smooth and pliable like soft clay.

• Shaping

Pinch small portions of dough and roll between your palms, creating slender logs about half an inch thick and three inches long.

• Crispy Finale

Carefully lower sorullitos into hot oil heated to 350°F. Fry in small batches until they turn a gorgeous golden brown, approximately 3-4 minutes. Transfer to paper towels to drain excess oil.

Flavor Twists for Sorullitos de Maiz

• Corn Magic: Sorullitos Secrets & Twists
• Cheese Swap: Experiment with different cheeses like aged cheddar, mozzarella, or gouda for unique flavor profiles that transform the traditional recipe.
• Texture Rescue: When dough feels too dry, add warm water slowly; if too sticky, sprinkle extra cornmeal to achieve perfect playdough-like consistency.
• Flavor Boosters: Incorporate finely chopped herbs like cilantro or green onions into the dough for an unexpected herbal kick that elevates the basic recipe.
• Dipping Delights: Serve with garlic aioli, spicy salsa, or tangy mayo-based dips to complement the crispy corn fritters and add exciting layers of taste.

Serving Ideas for Sorullitos de Maiz

• Dip and Drizzle Delight: Pair these crispy corn fritters with a zesty garlic aioli or tangy cilantro-lime sauce for an explosion of flavor that will make taste buds dance.
• Breakfast Buddy Boost: Serve alongside scrambled eggs and fresh salsa for a hearty Puerto Rican-inspired morning meal that brings sunshine to your plate.
• Party Platter Perfection: Arrange sorullitos on a beautiful wooden board with various dipping sauces, creating an irresistible appetizer spread that'll vanish in minutes at gatherings.
• Cheese Lover's Dream: Experiment with different cheese types like queso fresco or aged cheddar to customize the filling and create unique flavor profiles that'll keep everyone coming back for more.

Storage Tips for Sorullitos de Maiz

• Smart Batch Preparation: Create multiple batches of sorullitos and freeze uncooked logs between wax paper layers for quick future cooking. Wrap tightly in freezer-safe containers to maintain quality up to 2 months.
• Quick Reheating Technique: Restore crispy texture by warming sorullitos in air fryer at 350°F for 3-4 minutes. Avoid microwave to prevent soggy results and maintain original crunchiness.
• Optimal Refrigeration Strategy: Store cooked sorullitos in sealed container with paper towel layer to absorb excess moisture. Consume within 3 days for best flavor and texture, keeping them refrigerated at 40°F.
• Fresh Serving Recommendation: Serve immediately after frying for maximum crispiness. Pair with dipping sauces like garlic aioli or spicy salsa to enhance flavor profile and create exciting appetizer experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Calories: 250 kcal

Servings: 5

Crispy Sorullitos de Maiz

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• Total Time: 20 minutes
• Yield: 5 1x

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Description

Sorullitos de maíz from Puerto Rico bring golden-brown corn fritters that crackle with crispy exterior and creamy interior. Cheese-filled delights promise a quick Caribbean snack perfect for gathering friends and sharing culinary joy.

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Ingredients

Scale 1x2x3x

• 1 ¼ cups (296 ml) cornmeal
• 1 cup (237 ml) shredded cheddar cheese
• 2 cups (473 ml) water
• 1 tbsp (15 ml) butter
• 2–4 tbsps (30–60 ml) granulated sugar
• 1 tsp (5 ml) salt

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Instructions

1. Preparation Base: Combine water, butter, sugar, and salt in a medium saucepan, bringing the mixture to a vigorous boil while releasing aromatic hints.
2. Cornmeal Integration: Gradually incorporate cornmeal into the boiling liquid, whisking continuously to create a smooth, cohesive batter that cleanly separates from the pan’s interior, eliminating potential lumps.
3. Cheese Incorporation: Remove from heat and fold cheese into the cornmeal mixture, ensuring complete melting and uniform distribution throughout the dough.
4. Dough Conditioning: Cool the mixture until manageable, adjusting consistency by adding warm water if too dry or extra cornmeal if overly sticky. The ideal texture should resemble soft, pliable playdough with a consistent, smooth quality.
5. Shaping Process: Manipulate the dough by pinching and rolling between palms to create slender cylindrical forms, approximately half an inch in width and three inches in length.
6. Frying Technique: Heat oil to 350°F in a deep skillet, carefully introducing sorullitos in small batches to maintain optimal temperature and prevent overcrowding. Rotate periodically to achieve an evenly golden-brown, crispy exterior.
7. Finishing Touch: Transfer fried sorullitos to paper towels, allowing excess oil to drain while preserving their delicate, crunchy texture.

Notes

• Check Dough Consistency: Aim for a playdough-like texture that’s smooth and pliable, not too dry or sticky. Add warm water or cornmeal in small increments to achieve perfect malleability.
• Control Oil Temperature: Maintain a steady 350°F to ensure crispy, evenly golden-brown sorullitos without burning or undercooking.
• Batch Frying Technique: Work in small groups to prevent oil temperature drops and guarantee uniform cooking and optimal crunchiness.
• Cheese Integration Matters: Fully melt cheese into cornmeal mixture for seamless flavor distribution and smooth texture throughout the sorullitos.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Puerto Rican

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg