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Sorullitos de maíz
Sorullitos de maíz: Puerto Rican cheese-filled cornmeal sticks with mayo-ketchup
Order a round of frituras at a beach kiosk in Luquillo or a family party in Ponce and these golden cornmeal fingers arrive in a paper boat with a pot of pink mayo-ketchup. Fine cornmeal is cooked with water and a little sugar into a stiff mush, mixed with grated cheese, rolled into cigars and fried until the shell is crisp and the inside soft and slightly sweet. Edam or gouda is usual; these are made with animal rennet, so choose a vegetarian Edam-style or mild cheddar if you need to. The common mistake is shaping the dough while it is still too hot and wet, which makes the sticks split in the oil. Chef's tip: oil your palms lightly and roll each stick on the worktop, not between your hands, for a smooth, even finger.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the sorullitos
- 2 cups water
- 2 tbsp sugar
- 1 tsp salt
- 9 oz fine yellow cornmeal
- 4 oz Edam or gouda cheesefinely grated; vegetarian if needed
- 4 ¼ cups vegetable oilfor frying
For the mayo-ketchup
- 2 ⅞ oz mayonnaise
- 1 ⅜ oz tomato ketchupcheck it is gluten free if needed
- 1 clove garlicfinely grated
- 1 tsp lime juice
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Method
0/6 doneStep 1: Bring 2 cups water, 2 tbsp sugar and 1 tsp salt to the boil in a medium pan. Turn the heat to low and pour in 9 oz fine yellow cornmeal in a thin stream, stirring hard with a wooden spoon so no lumps form.
3 minStep 2: Keep stirring over a low heat for 3–4 minutes until the mixture pulls away from the sides of the pan in a thick, stiff mass.
4 minStep 3: Take the pan off the heat, add 4 oz Edam or gouda cheese and beat until it melts in. Spread the dough on a plate and leave it for 10 minutes until cool enough to handle comfortably.
10 minStep 4: Take a heaped tablespoon of dough at a time and roll it on the worktop into a finger about 8 cm long and 2 cm thick. You should get about 24.
Step 5: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F (a cube of bread browns in 30 seconds). Fry the sorullitos in batches of 6 for 3–4 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
12 minStep 6: Stir together 2 ⅞ oz mayonnaise, 1 ⅜ oz tomato ketchup, 1 clove garlic and 1 tsp lime juice and serve with the hot sorullitos. Never leave hot oil unattended, and let it cool completely before you move the pan.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 9 g
- Carbs
- 36 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sorullitos de maíz take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of tomato ketchup?
- Tomato purée with a pinch of sugar and a dash of vinegar.
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