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Sorullitos are deep fried corn logs and make a wonderful weekend breakfast treat along a café con leche. It has an interesting textural contrast, with a crispy outside and creamy center. It is often served with mayoketchup dip, a concoction of equal parts mayonaisse and ketchup mixed together with a pinch of garlic powder. I usually have mine plain, or with a dusting of powdered sugar if I feel indulgent.

Ingredients

• 455g water
• 25g sugar
• 12g butter (optional)
• ¼ tsp kosher salt
• 227g yellow cornmeal
• oil for deep frying

Instructions

1. Add water, sugar, butter if using, and salt to a medium saucepan and boil
2. Set pan aside, add cornmeal, and stir with a rubber spatula until a mass forms
3. Let mixture cool for a few minutes
4. Take 2 tbsp portions and shape into logs and set in a plate
5. Heat oil on medium high and fry logs until golden brown
6. Serve with mayo ketchup
7. You can freeze unfried sorullitos

Note

You can add 1 cup of shredded cheese after step 2 for sorullitos de queso!