In the rich tapestry of Puerto Rican cuisine, where flavors are as vibrant as the island’s culture, there exists a delightful snack that is both simple and profoundly satisfying: Sorullitos de Maíz. These golden-fried cornmeal sticks, with their crispy exterior and soft, cheesy interior, are a beloved treat on the island, often enjoyed as an appetizer, snack, or side dish. Perfect for any occasion, from a family gathering to a festive party, sorullitos bring a taste of Puerto Rican warmth to your table. Here’s how you can make them at home:
Ingredients
- 2 cups Water
- 1 tablespoon Butter
- 2-4 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Salt
- 1 1/4 cups Cornmeal (for that perfect texture)
- 1 cup Shredded Cheddar Cheese (for a delightful cheese pull)
Directions
Preparing the Dough
- Start the Base: In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. This mixture is the foundation of your sorullitos and is crucial for achieving the right flavor balance.
- Add the Cornmeal: Once your mixture comes to a boil, gradually whisk in the cornmeal. This step requires your undivided attention and a steady hand to avoid lumps, ensuring a smooth texture for your sorullitos.
- Cook to Perfection: Continue stirring your mixture for 3-5 minutes. You’re looking for it to form into a soft ball that pulls away from the sides of the pan. This is when you know it’s time to remove it from the heat.
- Cheese, Please!: Mix in the shredded cheddar cheese until it’s completely melted and incorporated into the mixture. The cheese not only adds flavor but also contributes to the delightful texture of the sorullitos.
Shaping and Frying
- Cool and Shape: Let the dough cool just enough so you can handle it. Grab a rounded tablespoon of dough, and knead it between your fingers until smooth. Roll it into a log about 1/2-inch wide and 3-inches long.
- Fry to Golden Perfection: In a pot or deep fryer, heat oil to 350°F. Fry the sorullitos in batches to avoid overcrowding, cooking them for 3-4 minutes until they’re beautifully golden brown.
- Serving: Drain the sorullitos on paper towels to remove any excess oil. They’re best served hot, allowing the cheese to stretch beautifully as you take a bite.
Serving Suggestions
Sorullitos de Maíz are wonderfully versatile. While they’re delicious on their own, dipping them in sauces can elevate the experience. A popular choice is a simple mayo-ketchup sauce, but feel free to get creative with a garlic aioli or a spicy salsa for a kick.
Conclusion
Making Sorullitos de Maíz is not just about following a recipe; it’s an invitation to dive into the heart of Puerto Rican culinary traditions. With their crispy exterior, soft, cheesy interior, and the love that goes into making them, sorullitos are sure to be a hit at any table. So next time you’re in the mood for something comforting, give this recipe a try and bring a piece of Puerto Rico into your home.
Sorullitos de Maiz
Ingredients:
2 cups Water
1 tablespoon Butter
2-4 tablespoons Granulated Sugar
1 teaspoon Salt
1 1/4 cups Cornmeal
1 cup Shredded Cheddar Cheese
Directions:
In a medium saucepan over medium heat, combine water, butter, sugar, and salt.
Bring to a boil, then slowly whisk in the cornmeal. Continue stirring 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.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 43 kcal | Servings: 30 servings