Recipe:
1 1/2 cups of cornmeal
1 1/8 cups of water (see note about this measure below)
1/2 teaspoon of salt
1/4 cup of sugar
1 tablespoon of butter (preferably unsalted)
Vegetable oil
Many measuring cups don’t provide a measure for 1 1/8, therefore I go around this by measuring right around the center in between 1 cup and 1 1/4 of a cup.
The type of cornmeal you use will also have an impact over this recipe. I recommend using a fine grit cornmeal. Different flours may have different liquid absorption capacity so you may have to adjust the amount of water to be used.
You can also make these fritters without any cheese stuffing but keep in mind that in both cases, stuffed or not, the thickness of the sorullitos will also impact the final result. Too thick of a fritter may result in a uncooked center. A good average is to have fritters of 1″ to 1.5″ inches thick and 3.5″ to 4.5″ inches long.
