Sweet and savory with a crunchy exterior and cheesy soft dough interior accompanied of the obligatory Mayo Ketchup dipping sauce. This my favorite Puertorrican appetizer you can’t just eat one.
I’ve got this recipe from my Grandmother (Abuela Moncha) this is the first recipe she taught me how to make when I was 11 years old. That’s what makes it an special kind of comfort food. There is no replacement for the flavor that family recipes and traditions bring to our favorite childhood foods. No one cooked better than grandma.
This plant-based version of her recipe is inspired by her and the tips and tricks she taught me and awaken my love for the kitchen when I was a little boy. I made these recipe and thankfully was able to share it with her and even thought she is 100 years old she approved that meant the world to me I hope you like it o and share it with your loved ones as well.
This recipe has sugar in it but you can replace it with maple syrup, agave or other sweetners (keep in mind that each sweetner has a different ratio) or skip it altogheter If you are on a sugar free diet. The sugar give them a cornbread-like sweetness (I love cornbread by the way) but without sugar they are savoy and tasty as well.
You can use any kind of cheese your choose but I found that cheddar like flavor gives it the perfect balance. I mostly use Daiya vegan cheddar cheese. Some people but simply add the cheese into the dough and that’s OK.
But If you want the most flavor, stuff each Sorullito with a small cheese slice, making it extra cheesy with a gooey wonderful center. It’s easy just place a small piece of cheese in the center when shaping and pinch the dough around to pack the cheese in tightly and roll it.
Serve these mouth watering Sorullitos are comfort food for me. Whenever Im down these are my go-to. You canahve them with your favorite dipping sauce. But In Puerto Rico we like to dip them in what we call Mayo-Ketchup which is one of the staples of our meals we love this sauce with fried plantains and even salads. Serve the hot and acompany them with a cold glass of Almond Milk.
Because they are deep fried they are not low calorie food but conrmeal is agreat source of iron.
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- The dough shouldn’t be crumbly or too sticky. It should be easy maleable, not to stiff. You can adjust it by adding a little more cornmeal or water as you see fit (warm water works best).
- Fry the rolls in hot oil at least 1-inch deep. For your safety Don’t overfill the oil pan. Better cook them in batches.
- This recipe serves up to 4 people. but if you are like me, (I love this recipe) double the quantities to make in advance and have them handy in your freezer.
- My Grandmother said that the trick is to cook the cornmeal over low temperature let it cook slowly. And when you are cooking the mixture keep stirring wit a spatula or a wooden spoon continiously.
- When molding the sticks, start with a ball shape first in your palm to tighten the dough and the roll it in a chopping board. If you want the shape to be perfect roll it with wax paper to make it thight
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze them after molding the sticks aligning rows stacking waxpaper so they dont stick to each other in an airtight container. It will keep in the freezer for up to three months.
- Fry straight from the freezer (do not thaw).
- Cut a few fresh lettuce leaves in long stripes and place the sorullitos on top
- Garnish them with chopped cilantro or chives.
- Serve hot acompanied by Mayo Ketchup dipping sauce
(Sorullitos de Maiz)
- Mixing bowl
- Medium Saucepan
- Wooden Spoon
- Frying pan
- 1 1/4 cups of Fine Ground Cornmeal
- 1 tbsp Vegan Butter
- 2 cups of Water
- 1 tsp Salt
- 4 tbsp Raw Brown Sugar
- 1 cup shredded Vegan Cheddar Cheese
- 1 1/2 cup Vegetable Oil
- In a medium saucepan and place it on medium heat. Add water, salt, sugar, and butter in it.
- Mix them well and bring the mixture to a boil. as soon as the water boils lower the temperature to low.
- Slowly add the cornmeal and while stirring it well. Stir continuously, using a wooden spoon, for 5 minutes, or until the dough turns into ball.
- Remove it from the stove and add cheese in it. Mix it well until the cheese melts and incorporates in the dough.
- Take the dough and transfer it into the mixing bowl and let it cool down until you can touch it without burning your hand. If the dough gets lumpy or crumbly, just add a little warm water and if the dough gets too sticky, add more cornmeal.
- Let it sit for aproximately 1o -15 minutes then Check the dough and make sure is springy and smooth and make sure there are no lumps in it. knead it in the bowl to break any lumps.
- Now that you can handle it without burning your hand take one tablespoon of the dough and knead it with your hands until it gets smooth. Then make a ball shape and roll it into small stck shape rolls.
- Heat up the oil in frying pan at at 350°F (Make sure the oil is hot before adding the Sorullitos) It is very important to not over fill the pan. Fry three or four at a time for 3 – 4 minutes, or until they get golden brown.
- Remove them from oil and drain the excess oil on paper towels. Serve hot and enjoy.