1 3/4 cups water
1 teaspoon fine salt
3/4 cup finely ground cornmeal
1 cup loosely packed grated Edam cheese
Neutral oil, for frying
Steps to Make It
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Gather the ingredients.
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In a medium, heavy-duty saucepan, combine the water and salt. Bring to a boil over high heat.
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Reduce the heat to medium. Pour the cornmeal into the pot in a slow, steady stream, whisking constantly as you add it.
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Continue to whisk rapidly until the mixture thickens and transforms into a dough. It will take about 2 minutes for the dough to begin to pull away from the pan's bottom and sides. At this point, remove the pan from the heat.
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Gently fold the cheese into the dough with a silicone spatula. Transfer the dough to a cutting board and let cool.
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Meanwhile, in a deep, heavy-duty pot, heat about 4-inches of oil to 360 F. Line a large plate with paper towels or a clean kitchen towel and set aside.
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When the dough is cool enough to handle, divide it in half and roll into two, 2-inch thick logs.
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Use a knife or bench scraper to cut the logs into 1/2-inch thick rounds.
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Roll each dough piece into a ball, then into a 4-inch long cigar shape about the thickness of a thumb.
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Fry the sorullos in small batches, turning often, until lightly golden and crispy, about 4 minutes per batch. Transfer to the towel-lined plate with a slotted spoon or skimmer. Check the oil's temperature between batches, giving the oil time to come back up to 360 F.
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Whisk together the mayonnaise, ketchup, and peppers in a small bowl.
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Serve the sorullos hot with the dipping sauce on the side.
Tips
- Whisking the dough constantly prevents lumps of uncooked cornmeal. If you have lumps in your cornmeal dough, press it through a large mesh sieve or colander while it's still hot.
- For crispy results, ensure the oil is at the correct temperature. Otherwise, the dough will soak up the oil and the sorullos will be greasy. Remember the more sorullos you add to the oil, the lower the temperature will drop. So if you're frying a larger batch, or if you're working with refrigerated sorullos, start with an oil temperature of 370 F.
- Fry in small batches, and gently stir the sorullos as they fry to prevent them from sticking to each other or the pot.
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";}}Breakfast & Brunch, Side Dishes, Appetizers & Snacks
Recipes By Region, Latin American Food
