Sorullitos de mais, also known as Latin or Spanish corn fritters, can be prepared with or without cheese. This version is Puerto Rican-style. These deep-fried cornmeal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack any time of the day. These can also be filled with cheese; just add a little piece of your favorite cheese inside as you shape them before frying. Yum!
Preparation Details
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6
Ingredients
- 2 cups water
- 3 tablespoons white sugar, or more to taste
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 ½ cups cornmeal, or as needed
- 3 cups vegetable oil for frying
- vegetable oil
- ½ cup mayonnaise, or to taste
- ¼ cup ketchup
- 1 pinch garlic salt, or to taste (Optional)
Steps
- Bring water to a boil in a saucepan. Stir in sugar, butter, and salt; cook until sugar dissolved. Reduce heat to low; whisk in 1 cup cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Meanwhile, grease your hands well with 2 teaspoons vegetable oil. Scoop about 3 tablespoons cornmeal dough; roll into a ball, then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
- Deep fry cornmeal sticks, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and keep warm.
- Whisk mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve cornmeal sticks with dipping sauce.
