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  • Cook Time
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  • The base number of servings for this recipe is 6
    OK

    Habanero Jack Sorullos

    Sorullos are a classic corn fritter that is subtly sweet and perfectly crisp. These Habanero Jack Sorullos punch up the spice for an ooey-gooey and oh-so-delicious version of the beloved classic.


    Ingredients
    2
    cups
    warm water
    2
    tablespoons
    sugar
    1
    tablespoon
    butter
    *
    pinch
    salt
    1 1/2
    cups
    white cornmeal
    1
    cup
    shredded habanero jack cheese
    1/2
    cup
    finely chopped fresh parsley
    *
    vegetable oil, as needed, for frying
    Directions
    Preheat oven to 350F. Line a baking sheet with aluminum foil and set aside.
    In a large, heavy bottomed pot heat oil, about 3 inches deep, until it ripples.
    In a bowl combine water, sugar, butter and salt. Whisk until sugar has dissolved and butter has melted. Add cornmeal, a little bit at a time, alternating with cheese and stirring continuously until a batter forms. Add parsley and mix well until throughly combined.
    Lightly oil hands and, using about 3 tablespoons of dough at a time, shape into 1/2 inch wide by 2 inch long logs.
    Fry surullos in batches until crisp and golden on outside, about 3 minutes. Transfer to oven to keep warm and crisp.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Vegetarian

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