Ingredients
For the Dough
- 1 ½ cup yellow corn flour
- 1 ¼ cup water
- ¼ cup sugar
- 2 tbsp butter
- 1 tsp salt
- ½ cup shredded cheese
For Filling and Frying
- ½ tbsp shredded cheese per sorullito (approx. 4 tbsp total for 8 sorullitos)
- Frying oil (enough to deep fry)
Instructions
- Boil Water and Melt Butter: In a saucepan, pour the water and bring it to a gentle boil. Add the sugar, salt, and butter, stirring until the butter melts completely.
- Mix in Corn Flour: Gradually add the yellow corn flour to the boiling water mixture. Lower the heat and stir constantly to dissolve any clumps and form a thick dough.
- Add Cheese: Stir in ½ cup of shredded cheese until it melts evenly into the dough.
- Chill the Dough: Remove the dough from heat and allow it to cool until you can handle it without burning your hands. It should still be warm but pliable for shaping.
- Shape Sorullitos: Lay a sheet of parchment paper or silicone baking mat on a clean surface. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into an oval shape like a tortilla.
- Fill and Form Cylinders: Place ½ tablespoon of shredded cheese in the center of each oval. Fold the dough over the cheese and shape it into a smooth cylinder by rolling it on the surface. Repeat for all sorullitos.
- Fry Until Golden: Heat frying oil to medium-high heat. Fry sorullitos in batches, turning occasionally, until golden brown and crispy on the outside. Drain on absorbent paper.
- Serve: Serve the sorullitos hot as a delicious snack or appetizer.
Notes
- You can use mozzarella or cheddar cheese for a melty center.
- Do not let the dough cool completely before shaping to avoid it becoming too stiff.
- Fry in batches to maintain oil temperature and crispiness.
- Serve with a dipping sauce like mayo-ketchup or garlic aioli for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Puerto Rican
