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.
Ingredients
Scale
- 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
Instructions
- Preparation Base: Combine water, butter, sugar, and salt in a medium saucepan, bringing the mixture to a vigorous boil while releasing aromatic hints.
- 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.
- Cheese Incorporation: Remove from heat and fold cheese into the cornmeal mixture, ensuring complete melting and uniform distribution throughout the dough.
- 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.
- 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.
- 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.
- 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