Sorullitos are delicious cornmeal fritters stuffed with Queso de Papa and fried to perfection. These Puerto Rican treats are a great appetizer for a family party or to watch the game. Sorullitos are also a delicious gluten-free alternative to breaded mozzarella sticks.
Ingredients
- 1 ½ cup of cornmeal
- 2 cups of water
- 1 tablespoon butter
- ½ teaspoon salt
- 1 tablespoon sugar
- Frying oil
- 16 oz. Tropical Queso de Papa
Dipping sauce:
Preparation
- Heat water in a medium-size pot; add butter, sugar and salt. Mix and bring to a boil.
- Slowly add the cornmeal in batches to avoid clumps and stir continuously with a wooden spoon for 3-5 minutes, or until a soft dough is formed. Remove from heat and let the mixture cool down for 5 minutes.
- In the meantime, shred the cheese.
- Scoop out a ball of dough, shape it into a disc, and fill it with shredded Queso de Papa. Close the disc and roll it into a log over a hard surface, making sure it’s sealed so the cheese stays inside while frying.
- In a heavy-bottomed saucepan or skillet, add 1 inch of frying oil and heat over medium to medium-high fire (about 350°F).
- Working in batches, fry the sorullitos until golden brown all around (about 30 seconds on each side). Remove from oil with a skimmer and drain on a paper towel-lined plate.
CAUTION: To avoid serious accidents, use a splatter screen for the frying process of this recipe. Sorullitos can splatter hot oil or even pop when they’re being fried. Protect yourself and your family.
- Serve hot with your dipping sauce, which you make by mixing the Crema Centroamericana and ketchup in a bowl.
