Sorullitos de Maiz

• servings: 30 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

2 cups Water

1 tablespoon butter

2-4 tablespoons granulated sugar

1 teaspoon salt

1 1/4 cups cornmeal

1 cup shredded cheddar cheese

Directions

In a medium saucepan over medium heat, combine the water, butter, sugar and salt.

Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated.

Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough.

Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough.

Working in batches, fry the sorullitos in hot oil (350°F) that is at least 1-inch deep. Cook for 3-4 minutes, or until golden brown. Remove from oil and drain on paper towels.

Nutrition

• Serving Size: 1
• Calories: 43
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 101 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0 g
• Total Sugars: 2 g
• Protein: 1 g