Sorullo Recipes

CORN STICKS (SORULLOS DE MAIZ)

Steps:

• Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.
• Heat oil in a large skillet to 375 degrees F (190 degrees C).
• Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

SORULLO

Steps:

• Take a handful of dough (small to medium size scoop) and shape into ball. Pat dough down.
• into a flat ball on work surface.
• Add a couple strips of chicken, and a small to medium size dab of cream cheese; sprinkle with shredded cheese (or you can just use chicken and cheese). Seal; to do this, bring sides up; if necessary add more dough and pat until filling is completely covered (make sure there is no filling poking out). Continue doing this with each pastry until all of filling and dough is used.
• Fill saucepan or shallow saucepan with 3 inches of oil (vegetable or peanut); heat until boiling. Add sorullos (do not crowd; depending on size, use three to four per batch.) Fry until dough is crispy and golden brown. Transfer to plate that is lined with paper towels to drain excess grease.
• VARIATION:You could use cooked ground beef in place of the chicken strips. You could also.
• add VERY finely chopped bell pepper to the filling. If using beef, use 1 t each ground.
• paprika and chili powder (adjust seasonings to taste).

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of 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). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough 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 the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

STUFFED CORN FRITTERS (SORULLOS DE MAíZ)

Steps:

• In large bowl mix flour and milk until flour appers to be thick but smooth. You might need more or less milk, depending on the texture yo prefer.
• Flour/milk mix needs to be thick enough so that you can stuff with meat.
• Add remaining ingredients.
• For meat:.
• In hot pan, add sofito and tomato sauce. Add meat and season to taste with adobo.
• Using your hand or a fkat surface, use sufficient amount of mixture to cover the palm of your hand.
• Add about 3tbs of ground beaf.
• Add another layer of flour mixture.
• Fry with canola oil, on medium heat, for 10-15minutes.