Sorullitos (Puerto Rican Corn Fritters)

4.0 (41)

Sorullitos, oregon sorullos, are Puerto Rican cornmeal fritters traditionally served with a dipping sauce. They tin beryllium savory oregon saccharine and person a crispy outer ammunition with a brushed and buttery inside. Sorullo is Spanish for a cigar, a motion to the signifier of the fried dough. The look is usually a elemental substance of water, cornmeal, and salt. Still, you tin marque it with respective different ingredients, specified arsenic coconut milk, cheese, maize kernels, sweetener and vanilla. On the island, sorullitos are served for breakfast, arsenic a broadside for luncheon and dinner, oregon arsenic an appetizer.

Leftovers tin beryllium stored successful an airtight instrumentality for up to a week. To reheat, lukewarm sorullos connected a rimmed expanse cookware connected the mediate rack successful a 350-degree oven.

Transfer the formed sorullitos to a baking sheet, making definite they are not touching, and frost them. Once frozen, spot them successful an airtight container, with sheets of parchment successful betwixt each layer, and frost for up to 1 month. Defrost overnight successful the refrigerator earlier frying. The condiment tin beryllium made 2 days ahead. Stir thoroughly earlier serving.

From nutrient writer Monti Carlo.

Ingredients

From nutrient writer Monti Carlo.

Tested by Jim Webster.