Sorullos de Maíz
Aug 11, 2024 03:49 AM
It's easy to get hooked on sorullos, a thunderously crispy Puerto Rican cornmeal fritter. Also known as sorullitos, the deep-fried bits of dough get their name from their stubby cigar shape. The crispy outer shell quickly gives way to a luscious, velvety interior. It's this juxtaposition of textures that makes them so irresistible.
Adored on the island, you can find them served on many a Boricua table. Los Abuelos would sometimes have sweet sorullos for breakfast with a strong cup of coffee. Savory sorullos are often stacked proudly next to mounds of rice and beans for lunch and dinner. A small bowl of tangy dipping sauce known as mayo-ketchup is never far away.
It's not a complicated or expensive recipe; maybe that's why they're so popular. In its most basic form, sorullo dough is a simple mixture of water, cornmeal, and salt. But, of course, the dough is endlessly adaptable, and you can make it with other ingredients like coconut milk, cheese, butter, corn kernels, sugar, and vanilla.
Ingredients:
For the Sorullos
- 1 3/4 cups water
- 1 teaspoon fine salt
- 3/4 cup finely ground cornmeal
- 1 cup loosely packed grated Edam cheese
- Neutral oil, for frying
For the Dipping Sauce
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon minced pickled banana pepper
Prep Time:
15 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
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