Corn sorullos are an original recipe from Puerto Rico, where corn flour is used daily in the preparation of many traditional dishes of its gastronomy.
This dish, which is usually prepared for breakfast, consists of some pieces of dough with cheese that are fried, which makes them have a crunchy and soft texture inside.
So, if you follow a gluten-free diet and want to start using corn flour instead of wheat flour, we recommend you try recipes like this one. Corn sorullos are a perfect breakfast for celiacs, so don’t miss out on trying them.
Ingredients to make Corn Sorullos:
- 3 cups of cornmeal (156 grams)
- 1 teaspoon salt
- 2 cups of water (480 milliliters)
- 1 cup of grated cheese (optional)
How to make Corn Sorullos:
We start by boiling the water together with a teaspoon of salt. When it breaks the boil, add the cornmeal little by little and remove from the heat.
Tip: If you prefer them sweet you can add sugar to the water.
Then, with the case off the burner, add the cheese to the dough and mix until completely integrated. Reserve the dough for the corn sorullos for about 30 minutes in the fridge. You can use any type of cheese, yellow or white.
After the resting time, remove the dough from the fridge and knead small portions to form the corn sorullos. Corn sorullos can also be made filled with cheese or any other ingredient you like. To finish with this rich Puerto Rican recipe, what we have left is to heat plenty of oil and fry the corn sorullos with cheese until they are golden brown and crispy.
Reserve on a plate with absorbent paper to remove excess oil. The corn sorullos are eaten freshly made and can be accompanied with butter or the sauce that you like the most.
