Corn sorullos are an original recipe from Puerto Rico, where cornmeal is used daily in the elaboration 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 crispy and soft texture inside. So, if you follow a gluten -free diet and want to start using cornmeal in substitution of wheat flour, we recommend you try recipes like this. Corn soruls are a perfect breakfast for celiac so, don stop trying them.
| 🚻 6 Diners | 🕘 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make corn sorullos: |
| 1.3 cups of cornmeal (156 grams) 1 teaspoon of salt 2 cups of water (480 milliliters) 1 cup grated cheese (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make corn sorullos:
1. We started boiling the water along with a teaspoon of salt. When the boil breaks, we gradually add cornmeal and remove from heat.
Trick: If you prefer sweet you can add sugar to the water.
2. Next, with the case outside the stove, add the cheese to the dough and mix until completely integrate. Reserve the dough for corn sorullos for about 30 minutes in the fridge. You can use any type of cheese, yellow or white.
3. past the rest time, remove the mass of the fridge and knead small portions to form the corn sorullos. Corn sorulls can also be made of cheese or any other ingredient you like.
4. To end 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 well golden and crispy. It reserves on a plate with absorbent paper to remove the excess oil.
5. The corn sorullos are just made and can be accompanied with butter or the sauce that you like the most. Our recommendation is to serve them next to a fruit milkshake to start the day with energy and if you have left cornmeal, you We invite other recipes such as the famous Venezuelan arepas or American corn bread.
