Ingredients
2cupswater
1tbspbutter
4tbspgranulated sugar
1tspsalt
1¼cupscornmeal,finely ground
1cupcheddar cheese,plus 4 oz more, shredded
Preparation
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 to 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 the dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal. The dough should be smooth and springy like playdough.
Take a rounded tablespoon of dough and knead between the fingers until smooth. Roll into a log approximately ½-inch wide and 3-inches long. Repeat with remaining dough.
Working in batches, fry the sorullitos in 350 degrees F hot oil that is at least 1-inch deep. Cook for 3 to 4 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve and enjoy.
