Step 1: Boil the Liquid Mixture

• In a small saucepan, combine water, salt, sugar, and butter.
• Bring to a boil over medium-high heat.

Step 2: Prepare Cornmeal Dough

• Reduce the heat to low.
• Gradually whisk in 1 cup of the cornmeal until smooth.
• Using a spatula, slowly stir in the remaining cornmeal until the dough is thick, firm, and easy to handle. (If the dough seems too sticky, gradually add additional cornmeal.)
• Remove from heat and let cool slightly until it’s safe to handle.

Step 3: Shape the Sorullitos

• Take approximately 3 tablespoons of dough and roll it into a ball in your palms.
• Roll each ball into a stick shape about 3 inches (7 cm) long. Alternatively, shape them into small rounds if preferred.
• Place the shaped sorullitos on a clean plate until ready to fry.

Step 4: Fry Sorullitos

• Heat 2 cups vegetable oil in a deep pan or pot over medium-high heat to approximately 350°F (175°C).
• Carefully place the sorullitos into the hot oil, frying in batches to avoid overcrowding.
• Fry until golden and crispy, about 3-5 minutes, turning occasionally.

Step 5: Drain and Serve

• Remove fried sorullitos using a slotted spoon and place them on paper towels to drain excess oil.
• Serve warm.