Puerto Ricans, drawing from African culinary traditions, have a strong appreciation for fried foods. Growing up, my grandmother often made these corn and cheese sticks, serving them as an appetizer or as an accompaniment to dinner. She would prepare a batch in advance and keep them in the freezer. Whenever hunger struck, she would fry them straight from frozen. We would enjoy them hot, dipped in mayo ketchup—a Puerto Rican condiment similar to Thousand Island dressing. I prefer to fill my sorullitos with Gouda and pair them with a mayo ketchup sauce flavored with adobo spice mix or garlic powder (see Cook’s Note). These sticks are a great platter to prepare for guests.
Info
- Cook time: 55 minutes
- Total time: 55 minutes
- Yield: about 25 sorullitos
Ingredients
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups yellow cornmeal
- 1 tablespoon unsalted butter
- 1 1/2 cups coarsely grated Gouda (5 ounces)
- Vegetable oil, for frying
Instructions
- In a small saucepan, combine the sugar, salt, and 2 cups water. Heat over medium-high until the sugar and salt dissolve and the water starts to boil. Add the cornmeal, stirring constantly with a sturdy rubber spatula until fully incorporated, about 1 minute. Turn off the heat and stir in the butter and 1/2 cup of the Gouda. Continue stirring until the cheese and butter melt and a cohesive dough forms, about 3 minutes. The mixture should be somewhat stiff, gummy, and malleable, but not sticky. Allow the corn and cheese dough to cool for about 3 minutes.
- Once the dough is cool enough to handle, shape 2 tablespoons of dough into a 2-by-3-inch rectangle. Place 1 1/2 teaspoons of the remaining Gouda in the center and roll into a 3-inch cigar-shaped stick. Repeat with the remaining dough. The recipe should yield about 25 corn sticks.
- If frying immediately, heat about 1 inch of oil in a small to medium heavy-bottomed skillet over medium-high heat until the oil registers 325 degrees F on a deep-fry thermometer or bubbles when a wooden spoon is dipped into it.
- Fry the sorullitos until golden on all sides and the cheese inside is melted, about 5 minutes. Drain on paper towels. They are best served right away.
- To prepare ahead for later frying, line a baking sheet that fits in your freezer with wax paper. Arrange the sorullitos in a single layer without touching on the prepared sheet. Freeze until firm, then transfer to freezer bags or containers and store frozen for up to 2 months.
- To cook from frozen, there is no need to thaw them first. Heat the oil as instructed above and fry the frozen sorullitos until golden brown and the cheese inside is melted, about 6 minutes.
Notes
To make the mayo ketchup dipping sauce, combine equal parts mayonnaise and ketchup in a small bowl. Season with a little adobo spice mix or salt and garlic powder to taste.
