Introduction
Sorullos de Maíz, also affectionately known as sorullitos, are crispy Puerto Rican cornmeal fritters that boast a velvety interior. These delicious treats are typically served with a tangy mayo-ketchup dipping sauce, making them a popular snack or appetizer. Their golden exterior and cheesy flavor make them a favorite among locals and visitors alike.
Ingredients
For the Sorullos:
– 1¾ cups water
– 1 teaspoon fine salt
– ¾ cup finely ground cornmeal
– 1 cup loosely packed grated Edam cheese
– Neutral oil, for frying
For the Dipping Sauce:
– ¼ cup mayonnaise
– 2 tablespoons ketchup
– 1 teaspoon minced pickled banana pepper
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Approximately 24 sorullos
Directions
1. Prepare the Dough:
– In a medium, heavy-duty saucepan, combine the water and salt and bring to a boil over high heat.
– Reduce heat to medium, slowly pour the cornmeal into the pot while whisking constantly.
– Continue whisking until the mixture thickens and forms a dough, about 2 minutes. The dough should pull away from the pan. Remove from heat.
– Gently fold in the grated Edam cheese. Transfer the dough to a cutting board and let it cool.
2. Shape the Sorullos:
– Once cool enough to handle, divide the dough in half and roll each part into a 2-inch thick log.
– Cut each log into ½-inch thick rounds, then roll each piece into a ball followed by shaping it into a 4-inch long cigar.
3. Fry the Sorullos:
– In a deep pot, heat about 4 inches of neutral oil to 360°F (182°C). Prepare a plate lined with paper towels.
– Fry the sorullos in small batches, turning often, until golden and crispy, about 4 minutes per batch. Transfer to the towel-lined plate and ensure the oil returns to the right temperature between batches.
4. Prepare the Dipping Sauce:
– In a small bowl, whisk together mayonnaise, ketchup, and minced pickled banana pepper until well combined.
5. Serve:
– Serve the hot sorullos alongside the dipping sauce.
Tips
– Constant whisking prevents lumps in the dough. If lumps form, press the hot dough through a large mesh sieve.
– Monitor oil temperature for crispy sorullos; fry in small batches to avoid sticking.
Variations
– For a sweet version, add sugar, cinnamon, and vanilla to the dough.
– Substitute coconut milk for water for added richness.
– Experiment with different cheeses to change flavors.
Storage
– Uncooked sorullos can be stored in an airtight container in the refrigerator for several days, separated by parchment paper.
– For freezing, place uncooked sorullos on a sheet pan until solid. Transfer to a freezer-safe container for up to three months.
– Reheat fried sorullos in a 350°F (177°C) oven or air fryer for 3 to 5 minutes until warmed and crispy.
Enjoy your homemade Sorullos de Maíz!
Detailed Directions and Instructions
Prepare the Dough:
In a medium, heavy-duty saucepan, combine the water and salt. Bring to a boil over high heat. Reduce the heat to medium. Pour the cornmeal into the pot in a slow, steady stream, whisking constantly as you add it. Continue to whisk rapidly until the mixture thickens and transforms into a dough. This will take about 2 minutes, and the dough will begin to pull away from the pan’s bottom and sides. Remove the pan from the heat. Gently fold the grated Edam cheese into the dough with a silicone spatula. Transfer the dough to a cutting board and let it cool.
Shape the Sorullos:
Once the dough is cool enough to handle, divide it in half and roll each portion into a 2-inch thick log. Use a knife or bench scraper to cut the logs into ½-inch thick rounds. Roll each dough piece into a ball, then into a 4-inch long cigar shape about the thickness of a thumb.
Fry the Sorullos:
In a deep, heavy-duty pot, heat about 4 inches of neutral oil to 360°F (182°C). Line a large plate with paper towels or a clean kitchen towel and set aside. Fry the sorullos in small batches, turning often, until lightly golden and crispy, about 4 minutes per batch. Transfer to the towel-lined plate with a slotted spoon or skimmer. Check the oil’s temperature between batches, allowing it to return to 360°F before adding more sorullos.
Prepare the Dipping Sauce:
In a small bowl, whisk together the mayonnaise, ketchup, and minced pickled banana pepper until well combined.
Serve:
Serve the sorullos hot with the dipping sauce on the side.
Notes
Whisking Tips:
Whisking the dough constantly prevents lumps of uncooked cornmeal. If lumps form, press the dough through a large mesh sieve or colander while it’s still hot.
Oil Temperature:
Ensure the oil is at the correct temperature for crispy results. If the oil is too cool, the sorullos may become greasy. Fry in small batches and stir gently to prevent sticking.
Variations:
Add sugar, cinnamon, and vanilla to the dough for a sweet version. Use coconut milk instead of water for added richness. Experiment with different cheeses to change the flavor profile.
Storage:
Uncooked sorullos can be prepared ahead of time and stored in an airtight container in the refrigerator for a few days. Separate layers with parchment or wax paper. To freeze, place uncooked sorullos on a sheet pan until solid, then transfer to a freezer-safe container for up to three months. Reheat fried sorullos on a sheet pan in a 350°F (177°C) oven or air fryer until warm and crispy, about 3 to 5 minutes.
Cook techniques
Preparing the Dough
In a medium saucepan, combine water and salt, then bring to a boil. Gradually add cornmeal while whisking constantly until it thickens to form dough.
Shaping the Sorullos
Once the dough cools, roll it into logs and cut them into ½-inch rounds. Shape each piece into a 4-inch long cigar.
Frying the Sorullos
Heat neutral oil to 360°F (182°C) and fry sorullos in small batches, turning until they are golden and crispy.
Making the Dipping Sauce
Whisk mayonnaise, ketchup, and minced pickled banana pepper together in a small bowl until combined.
Serving the Sorullos
Serve hot sorullos alongside the prepared dipping sauce.
FAQ
Can I use a different type of cheese?
Yes, you can experiment with different cheeses to alter the flavor profile, such as mozzarella or cheddar.
What is the best way to store uncooked sorullos?
Store uncooked sorullos in an airtight container in the refrigerator, separating layers with parchment or wax paper.
How do I know when the oil is ready for frying?
Use a kitchen thermometer to ensure the oil reaches 360°F (182°C) for optimal frying results.
Can I freeze the sorullos?
Yes, place uncooked sorullos on a sheet pan until solid, then transfer to a freezer-safe container for up to three months.
What can I add for a sweet version of sorullos?
You can add sugar, cinnamon, and vanilla to the dough for a delightful sweet twist.
Conclusion
Sorullos de Maíz are a delightful Puerto Rican treat that perfectly balances a crispy exterior with a creamy, cheesy interior. They are easy to prepare and make for a delicious snack or appetizer, especially when paired with the tangy mayo-ketchup dipping sauce. Whether you’re hosting a gathering or simply indulging in a tasty treat, sorullos are sure to impress and satisfy your cravings.
Sweet Coconut Sorullos
For a unique twist, replace water in the dough with coconut milk and add a touch of sugar, cinnamon, and vanilla to create a sweet version of sorullos that pairs wonderfully with tropical fruits.
Cheesy Garlic Sorullos
Incorporate minced garlic into the dough along with cheese to create a savory flavor profile. These garlic-infused sorullos are perfect for garlic lovers and offer a fantastic twist for those looking for something different.
Spicy Sorullos
To add a kick, mix chopped jalapeños or your favorite hot peppers into the dough. This spicy variation is perfect for those who enjoy a bit of heat and pairs excellently with a cooling dipping sauce.
Vegetable-Stuffed Sorullos
For a heartier option, stuff the dough with sautéed vegetables such as spinach, bell peppers, or mushrooms before shaping them into logs. This variation adds nutritional value and flavor complexity.
Herbed Sorullos
Mix in fresh herbs like cilantro or parsley into the dough to give the sorullos a fresh, vibrant flavor. This variation is perfect for a lighter snack option or as part of a refreshing meal.
Fruit-Stuffed Sorullos
Try filling the sorullos with mashed ripe bananas or guava paste for a delightful sweet treat. These fruit-stuffed versions make for an excellent dessert or a unique addition to any brunch spread.