Ingredients
Base 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
Instructions
- Combine liquids and seasonings: In a medium saucepan over medium heat, combine the water, butter, sugar, and salt. Heat this mixture until it comes to a boil.
- Incorporate cornmeal: Slowly whisk in the cornmeal to avoid lumps. Continue stirring vigorously with a spoon for 3-5 minutes until a soft dough forms that pulls away from the sides of the pan. Remove from heat and immediately mix in the shredded cheddar cheese until fully incorporated.
- Prepare the dough: Allow the dough to cool until it can be handled comfortably. If the dough feels crumbly, add warm water gradually to moisten it. If too sticky, sprinkle in more cornmeal. The ideal texture resembles springy, pliable playdough.
- Shape the sorullitos: Take rounded tablespoons of dough and knead them between your fingers until smooth. Roll each portion into logs approximately 1/2-inch wide and 3 inches long. Set aside all shaped sorullitos.
- Fry until golden: Heat oil in a deep pan to 350°F, ensuring at least 1 inch depth. Fry the sorullitos in batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil before serving.
Notes
- Adjust sugar amount depending on your preferred sweetness.
- Dough consistency is critical — it should be pliable but not too sticky.
- Maintain oil temperature at 350°F for even frying and a crispy exterior.
- Use a deep pan or fryer to ensure sorullitos cook evenly without sticking.
- Serve warm as a snack or side dish with dipping sauces like a garlic aioli or ketchup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Puerto Rican
