When I was pregnant I had three cravings; cake (sweet), pickles (sour) and sorullitos de maíz (savory). Scary ha! I gained about 30 pounds on each pregnancy. Once I made my husband take me to a restaurant in Cayey, in the puerto rican central mountain ridge, to eat some sorullitos de maíz. Without a doubt, my late great-aunt Tití Magüi, made the best sorullitos (following you will find her trademark recipe). They are simple, easy and savory. It includes no sugar nor cheese like most commercial versions of the recipe, which are also good, just different. Of course, they are best served with your favorite version of Mayo-Ketchup Sauce. This recipe yields about 4 dozen units which you can refrigerate for a few days or freeze for about a month. Make sure you fry them in medium to high heat (not too high) so that they are golden outside and buttery soft inside. Go ahead and make them for Día de Reyes (Epiphany) and delight your friends and family with this traditional puerto rican delicacy!
Happy New Year!
Sorullitos de Maíz (Corn Fritters)
1 pound corn meal (3 cups)
3 cups of water
1 tbsp olive oil
1 tsp salt
3 tbsp butter, coarsely chopped
canola oil for frying
1. In a heavy bottom saucepan, bring water and salt to a boil.
2. Once it gets to a full boil, add olive oil. Remove from heat and add corn meal and butter stirring with a wooden spoon until the dough doesn’t stick to the sides. About 5 minutes.
3. Set aside and let cool a little.
4. Set up the prepping area to make the corn fritters by placing a small bowl with water (to dampened your hands a little so that dough doesn’t stick), a plate with the dough and a plate or tray to place the shaped sorullitos de maíz. Measure one tablespoon of dough and shape them like little cigars about 3 inches long and 1 inch thick.
5. At this point you may fry, refrigerate or freeze.
6. When ready to serve, heat oil med-high and fry until golden. Serve with Mayo-Ketchup Sauce.