Sorullitos de Maiz Veganos-Puerto Rican Corn Fritters Vegan

These delightful deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack with your coffee. These can also be prepared without cheese.

Vegan Cheese

My abuela used to make this corn fritters regularly, especially for an afternoon snack. This recipe brings me so many memories and great moments in my abuela balcony drinking coffee and listening to her beautiful stories.

Ready to fry

This is my vegan version of her recipe. To deep fry them is better when you use a deep frier but you can use a saucepan as well.

Here’s a tutorial for this recipe:

Subscribe to my Youtube channel for more tutorial.

This recipe is really easy to prepare and also great for any occasion. You can make a yummy sauce to go with it or just eat it plain. I like to make a mayo-ketchup dip mixed with garlic.

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Sorullitos de Maiz Veganos – Vegan Corn Fritters

Rating: 5 out of 5.

Ingredients:

2 cups Water

1 tablespoon Vegan Butter

2-4 tablespoons Granulated Sugar

1 teaspoon Salt

1 1/4 cups Finely Ground Cornmeal

1 cup Cheddar Style Vegan Cheese, 4 oz, shredded

Oil for frying

Method:

  1. In a medium saucepan over medium heat, combine the water, butter, sugar and salt.
  2. Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated.
  3. Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough.
  4. Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough.
  5. Working in batches, fry the sorullitos in hot oil (350°F). Cook for 3-4 minutes, or until golden brown. Remove from oil and drain on paper towels.

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