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Sorullitos de Maíz (Cheese Cornmeal Fritters)

Golden cornmeal fingers with melted cheese inside, fried crisp and served with mayo-ketchup.

By Wanda Oyola 1 h Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Golden fried cornmeal fingers, two broken open to show melted white cheese, with a bowl of pink mayo-ketchup.

Sorullitos de maíz are cornmeal fingers, a little sweet and a little salty, fried until crisp outside and soft inside, with cheese melting in the center. Puerto Ricans love them for breakfast, as a snack or as a party appetizer, always with mayo-ketchup for dipping.

The Thermomix® TM7™ heats the water, cooks the cornmeal into a smooth, firm dough and mixes in the cheese, and while the dough cools it makes a quick mayo-ketchup. Then roll the dough into fingers around small sticks of mozzarella and fry them on the stove until golden.

Made in the Thermomix® TM7™

Sorullitos de Maíz (Cheese Cornmeal Fritters)

Makes: About 24 sorullitos

  • Prep35 min
  • Cook25 min
  • Total1 h
  • Serves6

Ingredients

For the sorullitos

For the mayo-ketchup

For frying

Instructions

  1. Place the water, sugar, salt and butter in the mixing bowl and cook 7 min/100°C (212°F)/speed 1.
  2. Set the TM7 to mix 30 sec/speed 4 and pour the cornmeal in through the hole in the lid while the blades turn. Scrape down the sides and cook 3 min/100°C (212°F)/speed 3, until the dough is thick and pulls away from the sides.
  3. Add the shredded cheese and mix 15 sec/speed 4. Transfer the dough to a bowl, cover it and let it cool about 20 minutes, until you can handle it comfortably.
  4. Meanwhile, rinse the mixing bowl for the mayo-ketchup. Place the garlic in the bowl and chop 3 sec/speed 7. Add the mayonnaise, ketchup and lime juice and mix 10 sec/speed 3. Transfer to a small bowl.
  5. With damp hands, take 30 g dough (2 tbsp), flatten it in your palm, place a piece of mozzarella in the center (if using) and roll it into a finger about 8 cm (3 in) long, with no cracks, so the cheese stays inside.
  6. In a deep pot on the stove, heat 5 cm (2 in) of oil to 175°C (350°F). Fry the sorullitos 5 or 6 at a time, 3 to 4 minutes, turning, until golden brown.
  7. Drain on paper towels and serve hot with the mayo-ketchup.

Tips

  • If the dough cracks as you shape it, knead in 1 or 2 tsp of warm water.
  • Shape them up to 1 day ahead and keep them covered in the fridge, or freeze them on a tray and fry them from frozen, 1 to 2 minutes longer.
  • Without the mozzarella center they are the classic sorullitos, with the cheese only in the dough, and just as good.

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