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Sorullitos de maíz

Name: Sorullitos de maíz
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: PR
Ingredients: 500 ml water; 1 tsp salt; 2 tbsp sugar; 250 g fine yellow cornmeal; 150 g Edam or Gouda cheese, grated; 750 ml vegetable oil, for frying; to serve mayo-ketchup (mayonnaise mixed with ketchup and a little garlic)

20m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Bâtonnets de semoule de maïs au fromage, frits et croustillants, servis avec une sauce mayonnaise-ketchup.

#puerto-rican#cornmeal#cheese#fried#breakfast#snack

Portions

6portions

Ingrédients

Nutrition

calories340

protein9g

carbs36g

fat18g

fiber2g

Par portion

Étapes

Boil the water

In a medium pot (2–3 L), bring the water, salt and sugar to a full rolling boil over high heat.

500 ml water
1 tsp salt
2 tbsp sugar

✅ C'est prêt quand : water is boiling hard

Cook the cornmeal

Lower the heat to low, pour in the cornmeal all at once, and stir hard with a wooden spoon for 2–3 minutes until it forms one thick dough that pulls away from the sides of the pot.

250 g cornmeal
all the boiling water mixture from step 1

✅ C'est prêt quand : dough is thick and pulls away from the pot

⏱2:30

Add the cheese

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Shape

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Fry

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Serve

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Boil the water

In a medium pot (2–3 L), bring the water, salt and sugar to a full rolling boil over high heat.

500 ml water
1 tsp salt
2 tbsp sugar

✅ C'est prêt quand : water is boiling hard

Cook the cornmeal

Lower the heat to low, pour in the cornmeal all at once, and stir hard with a wooden spoon for 2–3 minutes until it forms one thick dough that pulls away from the sides of the pot.

250 g cornmeal
all the boiling water mixture from step 1

✅ C'est prêt quand : dough is thick and pulls away from the pot

⏱2:30

Add the cheese

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry

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Serve

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History & Culture

The Story Behind the Dish

📍 Puerto Rico📅 20th century🌽 PR

Corn was a staple of the Taíno people long before the Spanish arrived, and sorullitos are one of Puerto Rico's favourite ways to eat it today. The addition of cheese, especially Edam (queso de bola), reflects the island's long trade with Europe.

They're served at breakfast, as a bar snack, and as an appetiser in almost every criollo restaurant.