Step 1

Combine all ingredients in a bowl and set aside until ready to use for cornmeal fritters.

Step 2

In a medium sized saucepan or dutch oven, over medium heat, add water, butter, sugar and salt.  Bring water to a boil and slowly whisk in the cornmeal.Continue stirring with a large spoon for about 3-5 minutes.  The cornmeal will become very stiff.

Step 3

Remove from heat and add in the shredded cheese.  Mix well until cheese is fully incorporated.Set aside and allow to cool for a few minutes.

Step 4

Form cooked cornmeal into a large dough ball.  (You do not need to do this but I find that it makes it a little easier).Note:  Dough should not be crumbly.  If so add a tablespoon of warm water at a time to bring together.  If dough is too sticky, add a little more cornmeal at a time until no longer too sticky.  Dough should be slightly sticky but not overly so, almost like playdough.

Step 5

With your fingers, pinch about a tablespoon of dough and knead between palm of hands to form a ball.

Step 6

Continue until you have formed all the cornmeal dough into small balls.  Makes about 33 small balls.

Step 7

Roll each ball into a sorta log shape or stick or small cigar shaped.  (Should be about 1/2 wide and about 3 inches long)Continue until all small balls have been shaped into small cigars, logs or sticks.

Step 8

In a pan or skillet, add about an inch of vegetable oil.  Heat oil over medium high heat.

Step 9

Carefully add a few sorullitos at a time to the oil.  Cook for a few minutes on each side until golden brown.  (Turning over with a fork as one side starts to brown nicely).

Step 10

Drain on paper towels and continue cooking the rest of the sorullos until all are cooked to golden perfection.

Step 11

Serve with MayoKetchup sauce.  Enjoy!