Stuffed Corn Fritters Sorullos De Maíz Recipes

SORULLITOS DE MAíZ (CORN FRITTERS)

Steps:

• In a small saucepan, bring to a boil the water, salt, sugar and butter.
• Turn the heat down to low, add one cup of the corn meal and mix well with a whisk.
• Using a spatula, add the remaining corn meal until well incorporated. It should be very thick, dry enough for you to handle easily by hand. Add more corn meal if necessary.
• Let it cool down a bit before handling.
• Form the Sorullitos by scooping about three tablespoons, forming a ball first, then rolling on your hand into a stick about three inches long (7 cm).
• Heat the oil, and fry until they achieve a deep yellow color.
• Serve warm.

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.

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.

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.

2 HOUR BUNS

Steps:

• Combine first 5 ingredients.
• Add eggs and add enough flour to make a soft dough.
• Pat with oil.
• Let rise 15 minutes and punch down every 15 minutes to make an hour.
• After the hour form into buns, and place on greased pans.
• Let rise another hour, and bake at 350 degrees for 20 minutes.