|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 13g||63%|
|dietary fiber 2g||6%|
|total sugar 3g|
|Vitamin C 1 mg||4%|
|Calcium 422 mg||32%|
|Iron 1 mg||6%|
|Potassium 199 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
It's easy to get into Sorullo, a thunderous crunchy cornmeal donut from Puerto Rico. Also known as SorulitosThe deep-fried pieces of dough get their name from their stub-cigar shape. The crispy outer shell quickly gives way to a delicious, velvety interior. It's this juxtaposition of textures that makes them so compelling.
They are very popular on the island and are served on many boricua tables. My abuelo sometimes ate sweet sorulos for breakfast with a strong cup of coffee. Hearty sorulos are often stacked proudly next to mounds of rice and beans for lunch and dinner. A small bowl of spicy dipping sauce known as Mayo ketchup is never far away.
It's not a complicated or expensive recipe; Maybe that's why they're so popular. In its simplest form, sorullo dough is a simple mixture of water, cornmeal, and salt. But of course, the batter is infinitely adaptable, and you can make it with other ingredients like coconut milk, cheese, butter, corn kernels, sugar, and vanilla.
Sorullos will always have a special place in my heart as they were the first recipe my Abuela Dora was allowed to help me with. I was four years old when she taught me how to shape dough between my palms. I will never forget watching the golden chopsticks boil in the bubbling cauldron of oil that never left the hearth. The smell of the fried cornmeal was intoxicatingly floral, but nothing compared to that first bite. The crunch was so loud! I was sure my abuela would yell at me for making so much noise.
If you have kids, this is an easy recipe to create lifelong memories with them in the kitchen. If you haven't multiplied yet, you should try anyway. And if you're afraid of deep frying, brush them with some melted butter and pop them in your air fryer. As we say on the island: enjoy. Good luck not devouring them all at once.
“These would be a great appetizer as an alternative to mozzarella sticks – the corn and cheese flavor goes really well with the flavor of the dipping sauce. You may want to dampen your hands with some water or oil before rolling if you find cornmeal sticking to your hands. – Julia Hartbeck
For the Sorulos:
1 3/4 cups Water
1 teaspoon fine salt
3/4 Cup finely ground cornmeal
1 Cup loosely packed grated Edam cheese
neutral oil, to fry
For the dipping sauce:
1/4 Cup mayonnaise
2 tablespoon Ketchup
1 teaspoon chopped pickled banana peppers
Gather the ingredients.
In a medium, heavy saucepan, combine water and salt. Bring to a boil over high heat.
Reduce the heat to medium. Pour the cornmeal into the saucepan in a slow, steady stream, stirring constantly.
Continue whisking rapidly until the mixture thickens and turns into a dough. It will take about 2 minutes for the batter to pull away from the bottom and sides of the pan. Now take the pan off the stove.
Using a silicone spatula, carefully fold the cheese into the batter. Place the dough on a cutting board and let cool.
Meanwhile, in a deep, sturdy saucepan, heat the oil about 10cm high to 180°C. Line a large plate with paper towels or a clean kitchen towel and set aside.
When the dough is cool enough to handle, divide it in half and roll into two 5cm rolls.
Using a knife or table scraper, cut the logs into 1/2 inch thick rounds.
Roll each piece of dough into a ball and then into a 10 cm long cigar shape about the thickness of your thumb.
Fry the sorulos in small batches, turning frequently, about 4 minutes per batch, until lightly golden and crispy. Using a slotted spoon or slotted spoon, transfer to the towel-lined plate. Check the oil temperature between batches and allow time for the oil to come back up to 360F.
Mix the mayonnaise, ketchup, and paprika in a small bowl.
Serve the sorulos hot with the dipping sauce as a side.
- Constantly stirring the batter will prevent clumps of uncooked cornmeal from forming. If your cornmeal batter has lumps, press it through a large sieve or colander while still hot.
- For crispy results, make sure the oil is at the right temperature. Otherwise, the dough will soak up the oil and the sorulos will be greasy. Remember: the more Sorullos you add to the oil, the lower the temperature will drop. So if you are frying a larger batch or working with chilled sorulos, start with an oil temperature of 370F.
- Fry in small batches, gently stirring the sorulos while frying so they don't stick to each other or to the pot.
Sorullo dough is incredibly versatile.
- Add some sugar, cinnamon and vanilla to sweeten.
- Make it with coconut milk instead of water to add depth and richness.
- Use a different type of cheese to change the flavor profile.
How to store sorulos
- You can prepare the dough and shape the sorulos in advance. Store in an airtight container in the fridge for a few days. If you're layering them on top of each other, separate the layers with parchment or wax paper. You can also freeze the uncooked sorulos on a sheet pan and then transfer them to a freezer-safe container for up to three months.
- You can reheat fried sorulos on a sheet pan in a 350 F oven or air fryer until warm and crispy. Depending on the thickness, it should only take 3 to 5 minutes.