Sorullitos de Maiz |Cooking With Amanda

There is a very special place in my heart for fried corn bread. Fried bread of any kind is amazing, of course, but my love for hushpuppies is surpassed only by my fanaticism for corn dogs. I am seriously crazy about them!

Today I'm bringing the fried goodness along with my passion for cheese and love for Puerto Rican recipes to you in one truly addicting, delicious bite. I'm talking about Puerto Rican sorullitos de maiz—cornmeal fritters mixed with cheese, then fried until golden.

I think of them as Puerto Rican hushpuppies, but they're more like fried polenta since the cornmeal is cooked before frying. They're crispy on the outside, but soft and velvety inside.

They're served as an appetizer, as a side to big bowl of Puerto Rican rice and beans or even for breakfast with a cup of coffee. They're typically served with mayo-ketchup for dipping, but my sister and I love dipping them in pure maple syrup. Totally not traditional, but such a tasty combo!

The amount of sugar used in the sorullitos recipe varies, which is why they can be served for breakfast, lunch or dinner. With little to no sugar they are completely savory.

With a few tablespoons of sugar, they take on a donut-like sweetness. I like mine slightly sweet the same way I like my cornbread.

The type of cheese you use for these is completely up to you. I prefer sharp cheddar, but some home cooks use edam, gouda or even American cheese.

Some take the time to stuff the sorullitos with a chunk of cheese, but I take the quick route and simply add the shredded cheese into the dough.

If you want gooey, cheesy centers, place a small strip of cheese in the center of the log when shaping and pinch the dough around it to conceal the cheese. Delicious!

The sorullito dough should not be sticky or crumbly. It should be supple and springy. This is easy to adjust with a little more water or cornmeal. Thankfully, it is a forgiving dough.

Once you have the right consistency, knead a rounded tablespoon of dough until smooth and roll out into a small log. Fry for a few minutes until crispy.

These taste great hot or at room temperature, but they're best eaten the same day they're cooked. Let me know your favorite dipping sauce—I think hot sauce or honey would also be good!

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Sorullitos de Maiz Recipe

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Ingredients

2 cups Water
1 tablespoon Butter
2-4 tablespoons Granulated Sugar
1 teaspoon Salt
1 1/4 cups Finely Ground Cornmeal
1 cup Cheddar Cheese, 4 oz, shredded

Directions

In a medium saucepan over medium heat, combine the water, butter, sugar and salt.
Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated.
Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough.
Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough.
Working in batches, fry the sorullitos in hot oil (350°F) that is at least 1-inch deep. Cook for 3-4 minutes, or until golden brown. Remove from oil and drain on paper towels.