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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sorrulitos by Rose Marie Negron Recipe

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This recipe for Sorrulitos by Rose Marie Negron is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
1 cup cornmeal
2 T butter
1/4 Cup sugar
Pinch salt
Directions:
Directions:
Add cornmeal and 1/2 Cup sugar, pinch of salt. Keep stirring over medium heat.
Can add more sugar to taste.
When it's coming away from the sides, it's done. It will be the consistency of mashed potatoes.
Hand roll into two inch surrulitos. Place on a plate
Can refrigerate and cook to order. Or freeze in a plastic bag.
Fry in a quarter inch of oil. Heat the oil first on high heat, then turn down.
To make arepitas, add 1 egg. Pour the batter into the oil with a spoon.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is Gavin's favorite Puerto Rican dish, and our friend Rose Marie was kind enough to teach us how to make it. Now he can enjoy them in the States as well!

 

 

 

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