Recipe: How to Make Sorullitos de Maiz
Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 20-25 Sorullitos 1x
- Category: Appetizers
- Cuisine: Puerto Rican
- Diet: Gluten Free
Ingredients
2 cups of water
2 tsp sugar
1 tsp salt
1 tbsp butter
2 cups of cornmeal
1 cup of finely grated parmesan cheese
Oil for frying (Canola, Sunflower or Vegetable oil works well)
Siracha Mayoketchup
1/4 cup mayonnaise
1/4 cup ketchup
1 tsp sriracha
Instructions
Add 2 cups of water, butter, and salt in a saucepan and bring it to a boil.
Lower the heat to medium and add the cornmeal. Stir vigorously until it thickens and turns into a smooth dough. Remove from heat.
Add the shredded cheese and mix until it’s incorporated and turn into a ball. Let it cool for 15 minutes.
Fill the frying pan with vegetable or canola oil on medium-high heat.
While the oil heats, start shaping the sorullitos de maiz. Grab a large spoonful of the dough and shape them with your hands into short, 3-inch sticks. They will look like mini cigars.
Once the oil is hot, place the sorullitos and fry until they are nice and golden, around 2-3 minutes on each side.
Once done, place the sorullitos de maiz on a plate lined with a paper towel to absorb excess oil. Serve hot, preferably with mayoketchup. ¡Buen Provecho!
