Where it comes from
Sorullitos, also called sorullos de maíz, are little fried sticks of cornmeal that turn up at Puerto Rican breakfast tables and at kiosks all over the island, served beside café con leche or a plate of alcapurrias and bacalaítos. The cornmeal is first cooked into a stiff polenta-like dough, often with cheese folded in, then shaped by hand into cigars and deep-fried. Crunchy outside and soft within, they are most often dunked in the island's ubiquitous mayoketchup.
On the plate
They crackle on the first bite into a crunchy golden shell, then turn soft and warm inside, faintly sweet from the cornmeal with salty threads of melted cheese running through. Dunked in tangy mayoketchup, they are savory, a little sweet, and dangerously snackable.
How it works
Pre-cooking the cornmeal into a stiff dough gelatinizes its starch so the fritters hold their shape and stay soft inside rather than gritty. Frying at a steady high temperature flash-sets and crisps the exterior through dehydration and browning, while the trapped moisture and melted cheese keep the center tender.
Variations
Some make them without cheese for a plainer fritter; sharper cheeses like Edam or cheddar add bite; a few cooks pipe the dough into longer ridged sticks; sweet versions add extra sugar and are eaten with honey.
On the Palate
Ingredients
Serves 4How it's made
7 steps · Show ↓35 min active
How it's made
7 steps · Show ↓- 15 min
In a pot, bring 2 cups water with 1 tsp salt and 1 tbsp sugar to a boil.
- 24 min
Lower the heat and whisk in 1.5 cups fine cornmeal in a steady stream, stirring constantly to avoid lumps.
- 36 min
Keep stirring over low heat for about 5 minutes until the mixture pulls away from the sides into a thick, stiff dough. Remove from heat.
- 46 min
Stir in 1 cup shredded cheese while the dough is hot so it melts in, then let the dough cool until safe to handle.
- 56 min
Take small portions and roll between your palms into cigar shapes about 8cm long and 2cm thick.
- 65 min
Heat oil to 175C and fry the sorullitos in batches for 3-4 minutes, turning, until golden and crisp on all sides.
- 73 min
Drain on paper towels and serve hot with mayoketchup for dipping.
