Sorullos
Make this Tonight - "The Mother of Puerto Rican Menus"
15
Prep Time (minutes)
25
Cook Time (minutes)
4
ServingsIngredients
Sorullos
- Canola oil for frying
- 1 ¾ cups boiling water
- 1 teaspoon salt
- ¾ cup finely ground cornmeal
- 1 cup grated Edam cheese, loosely packed
Sorullo Dipping Sauce
- ¼ cup mayo
- 2 tablespoons ketchup
- 1 teaspoon chopped Italian pickled hot peppers
Steps
Sorullos
- Bring water and salt to a boil in a heavy-bottomed 2-quart saucepan.
- Lower the heat to medium. Add the cornmeal and stir rapidly until the mixture turns into a dough and starts to peel away from the bottom and sides of the pan. Take the pan off the heat.Add a half cup of the cheese and fold gently into the dough. Repeat with the last half cup of cheese. Remove the dough from the pan and set on a cutting board.
- While the cornmeal dough cools for a moment, heat your oil to 350 degrees over a medium flame. As the oil comes to temperature divide the dough in half and roll into two cylinders, about an inch and a half in diameter. Take a medallion of dough (about a tablespoon’s worth) and roll into a cigar shape about the thickness and length of a ring finger. Repeat until all the dough is rolled up. You should have about 20 sorullos.
- Fry the sorullos in small batches until crispy and set aside to drain and cool on the paper towel lined plate.
Sorullo Dipping Sauce
- Mix together the mayo, the ketchup, and chopped peppers in a bowl until fully combined. Dip a sorullo in it and take a little bite of heaven!