Description
Crispy fried cornmeal sticks, sweet and savory,
perfect as an appetizer or snack.
Ingredients
Units
Scale
- 10 ounces (285 g) fine cornmeal
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 cups (475 ml) water
- 2 cups (473 ml) vegetable oil
Instructions
- Boil the Liquid Mixture
- In a small saucepan, combine water, salt, sugar, and butter. Bring to a boil over medium-high heat.
- 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.
- 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, or shape them into small rounds. Place the shaped sorullitos on a clean plate until ready to fry.
- 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.
- Drain and Serve
- Remove fried sorullitos using a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Notes
- For extra flavor, add a pinch of ground achiote (annatto) to the dough.
- Leftover fritters can be reheated in a dry skillet or air fryer for optimal crispiness.
- If you don’t have fine cornmeal, you can use coarse cornmeal, but the texture will be slightly coarser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 2-3 fritters
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 5