Sorullos

Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers (commonly known by the diminutive form sorullitos), and are sometimes stuffed with cheese. They can be served with mayoketchup, coffee or dusted in confectioners' sugar.

Description
Sorullo are made of a mix of steamed water or milk, sugar, salt, butter, and cornmeal; formed as sticks or logs, then fried. Alternatively, it can be shaped as a disk instead; in this case they are called "tortitas de maíz"(corn fritters). The flavor is usually lightly sweet but can also be savory. Sorullos are best served hot, and the texture is crisp on the outside and dense and soft in the inside.

Varieties
"Sorullos de guayaba y queso" are filled with guava and cream cheese or queso blanco.

Sorullos can also be stuffed with cheese and lunch meat. Any melting cheese can be stuffed into sorullos but Edam cheese (known as queso de bola) is the most traditional. Manchego, parmesan, and montebello (a local cheese) can be grated into the corn dough.

There are also recipes containing bits of corn kernels, coconut milk (known as sorullos de coco), and green or yellow boiled mashed plantains added. (Known as sorullos de Plátano).

Although "tortitas de maíz" threw out Puerto Rico are considered a round sorullo the recipe and cooking can be different. Eggs, vanilla, anise, and cinnamon can be added and instead of frying they can be cooked in the same way as American pancakes. They are also eaten for breakfast with fruit and honey on top.

Serving
Sorullitos are found throughout Puerto Rico. They are considered a side dish, usually served alone as a snack with guava sauce, mayo-ketchup or as a French fry substitute for burgers and sandwiches. They can also be served with coffee in which they are dunked.