Surullitos de Maiz (Corn Meal Fritters)
By: Erwin
Surullos are classic Puerto Rican appetizers that bring back great memories from my childhood. Traditionally, it's made without the sugar and stuffed with cheese - American or Dutch (such as Gouda) are the most common. However, my mother loves sweets so we always made it without the cheese and added sugar to the mix. These are great for breakfast.
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Directions
In a medium saucepan, bring the water and salt to a boil. Stir in the corn meal and sugar and combine well. Remove from heat and continue mixing for 3 to 5 mins until the corn meal forms a ball that pulls away from the sides of the saucepan.
In a frying pan, bring the oil up to 350 degrees. Roll the corn meal into small cigar-shaped (or finger-sized) fritters - keep a bowl of water nearby to dip your palms into; this keeps the batter from sticking to your hands. Fry until golden brown.