Ingredients
Method
- Boil Water:In a large pot over medium-high heat, bring 2 cups of water to a boil.
- In a large pot over medium-high heat, bring 2 cups of water to a boil.
- Prepare the Cornmeal Mixture:Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.Continue stirring for about 4-5 minutes until the mixture thickens.
- Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.
- Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.
- Continue stirring for about 4-5 minutes until the mixture thickens.
- Add Cheese:Remove the pot from heat and let the mixture cool slightly.Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Remove the pot from heat and let the mixture cool slightly.
- Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Shape the Sorullitos:Take small portions of the mixture and shape them into small, finger-like cylinders.
- Take small portions of the mixture and shape them into small, finger-like cylinders.
- Fry the Sorullitos:Heat enough canola oil in a skillet over medium-high heat for frying.Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Heat enough canola oil in a skillet over medium-high heat for frying.
- Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.
- Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce:Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Serve:Serve the warm sorullitos with the dipping sauce on the side.
- Serve the warm sorullitos with the dipping sauce on the side.
Nutrition
Notes
Pro Tips:
Use fine-ground white cornmeal, not yellow or coarse varieties, because the finer texture creates better binding and the neutral color lets the cheese shine through without competing flavors. After years of making these, I always add a pinch of garlic powder to my cornmeal mixture – it's not traditional but enhances the cheese's sharpness without overpowering the corn's sweetness. Test your oil temperature with a small piece of dough first; sorullitos need exactly 350°F because lower temps make them greasy while higher temps brown the outside before the center sets properly. Roll each sorullito between your palms rather than shaping with fingers because the palm's warmth helps seal any cracks while the rolling motion ensures even thickness for consistent cooking. Storage & Meal Prep:
Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
Use fine-ground white cornmeal, not yellow or coarse varieties, because the finer texture creates better binding and the neutral color lets the cheese shine through without competing flavors. After years of making these, I always add a pinch of garlic powder to my cornmeal mixture – it's not traditional but enhances the cheese's sharpness without overpowering the corn's sweetness. Test your oil temperature with a small piece of dough first; sorullitos need exactly 350°F because lower temps make them greasy while higher temps brown the outside before the center sets properly. Roll each sorullito between your palms rather than shaping with fingers because the palm's warmth helps seal any cracks while the rolling motion ensures even thickness for consistent cooking. Storage & Meal Prep:
Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.