Sorullos de Maíz
Puerto Rican cornmeal fritters offer a quick and delicious appetizer, ready in under 20 minutes.
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Instructions
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Start boiling water with salt in a saucepan.
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Reduce heat to medium, slowly whisk in cornmeal, and continue whisking rapidly for about 2 minutes until it forms a dough that pulls away from the pan; remove from heat.
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Fold cheese into the dough, then transfer to a cutting board to cool.
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While dough cools, heat about 4 inches of oil to 360 F in a deep pot and line a plate with paper towels.
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Once cool, divide dough in half and roll into two 2-inch thick logs.
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Cut logs into 1/2-inch thick rounds.
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Shape each piece into a ball, then into a 4-inch long cigar shape.
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Fry fritters in small batches for about 4 minutes each, turning often, until golden and crispy; transfer to the towel-lined plate. Recheck oil temperature between batches.
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Whisk mayonnaise, ketchup, and peppers for the dipping sauce.
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Serve fritters hot with the dipping sauce.