GRANDKIDS CHEF’S FINALE, MARA and SASCHA making MY HOMEMADE SHRIMP CRISPY “SORULLITOS DE MAIZ” (OR CORNMEAL FRITTERS)
Hey, to close MY 5 GRANDDAUGHTERS CHEF'S WEEK, I have the sisters, Mara (Mareikita for Bela) and Sascha (Saschi for Bela) cooking a traditional fritter, SORULLITOS.
Mara is already a university student who was an amazing volleyball player for her high school varsity team. She is also a great skier and swimmer. She is smart, sweet, loving and caring. She will be so successful in any career she’ll choose to go.
Sascha, Mara’s sister, was also a very successful and an amazing varsity basketball player in high school, as well as a great skier, swimmer and soccer player. She also, like her sister, worked a par-time job, help at home as needed and drove her brother to golf practices. She became a university student last month and I can’t wait to see her choosing a career to go in the near future. Oh, and she makes the best bagels from scratch, yummm!
But now, it’s time to make memories again with my grandkids. It is critical to pass on my roots to the new generation; such as what I ate growing up, my recipe’s, etc. For this Sorullos recipe, I kept the traditional Boricua ingredients, however, to step it up, I added my new ingredients, shrimp and when they are done, dip them in my Tzatziki-Mayo-Angie’s Dry Seasoning and EVOO sauce. So this is my Year 2021 Sorullitos Boricua Recipe and made by 2 of my 9 babies, Mareikita and Saschi. Good Job girls.
Category: Side or snack
Approx. Prep and Cook Time: 40 TO 45 Minutes
Approximate Cost: $11.75 or $2.35 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: Approx. 5 people (about 40 fritters) or 8 per serving
Ingredients for the Sorullitos Dough
1 tsp. Kosher salt (.10)
1 tbsp. of organic sugar (.10)
2 tbsp. unsalted butter (.30)
4 c. water
2 c. cornmeal (fine) ($1.00)
Ingredients for the Sorullitos-Shrimp filling
1 medium-size shrimp bag, tails off and chopped ($5.00)
1 tbsp. Angie’s dry seasoning (.25)
2 c. (or more) Peanut oil or olive oil to fry the “Sorullitos”/cornmeal fritters ($2.00)
OPTIONAL: In case you are allergic or don’t want them, just omit the shrimp and make them plain.
In a non-reactive saucepan add the salt, sugar, butter and 4 c. of water. Bring it to a boil, then turn the heat off.
Slowly add the cornmeal whisking constantly to get the dough mixed well.
At this point add the shrimp if you are using it and mix well into the dough.
Allow it to cool down a bit so that you can manage to scoop a spoon into your hand and roll it into an approx. 3” long piece.
(If the dough sticks to your hands, simply wet them with a bit of water and keep rolling.)
To fry them in a deep fryer or a cast iron skillet, pour about enough oil to cover the corn fritters, perhaps 1 to 2-inch-deep and heat until hot and bubbly before dropping them in the oil.
Very careful, drop the rolls into the oil, do not overcrowd the frying pan and cook until golden brown on all sides.
Then, remove from the oil and transfer to a rack to drain any excess oil.
Traditionally back home in Puerto Rico, we serve them with mayo-ketchup, a dipping sauce made with ketchup, mayo and garlic or adobo. However, we decided to serve them with my Tzatziki sauce.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.