cornmeal fritters

Sorullitos or Sorullitos de Maiz are Puerto Rican cornmeal fritters.&nbsp; With a crispy outside and a soft and buttery inside, they make for a delicious snack, appetizer or side dish.&nbsp;&nbsp;

Sorullitos

fine cornmeal (I used Goya Fine Cornmeal)

water

butter

tbsp sugar

tsp salt

cheddar cheese

vegetable oil (for frying)

mayonnaise

tbsp ketchup

garlic (finely chopped)

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

MayoKetchup Sauce

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.

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

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

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

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

Roll each ball into a sorta log shape or stick or small cigar shaped.&nbsp; (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.

Sorullos

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

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

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

Serve with MayoKetchup sauce.&nbsp; Enjoy!

Frying

This classic Southern hush puppy recipe is made with cornmeal batter, diced sweet onions, and the perfect amount of sweetness. These hushpuppies are crispy and golden brown on the outside and soft and fluffy on the inside and will become a new family favorite!

Southern Sweet Onion Hush Puppies

yellow cornmeal

all-purpose flour

baking powder

sugar

salt

garlic powder

black pepper

cayenne pepper

buttermilk

sweet onion (finely chopped)

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and spices until combined. In a separate medium mixing bowl, beat together the egg and buttermilk until the egg is completely mixed in.

Pour the buttermilk mixture into the bowl with the cornmeal mixture and mix together with a silicone spatula until just combined, or no more dry cornmeal and flour are visible. Lastly, fold in the chopped onions with the spatula.

Heat oil in a 6-quart Dutch oven over medium-high heat until it has reached 365 degrees Fahrenheit (185°C).

Using a tablespoon-sized cookie scoop or two tablespoons, drop balls of batter into the hot oil in batches, about 6-7 at a time. Cook until golden brown, about 2-3 minutes.

Use a slotted spoon to transfer the hush puppies from the oil to a paper towel-lined plate. Allow hushpuppies to cool enough to handle and enjoy!

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Sorullitos

Southern Sweet Onion Hush Puppies

Top 2 cornmeal fritters recipes from across the web

The most viewed cornmeal fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sorullitos

Southern Sweet Onion Hush Puppies

The most viewed cornmeal fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine