Sorullos is a cornmeal-based dish that we call corn fritters. They are usually fried, but in this recipe we baked them. Sorullos are a staple of the Puerto Rican diet and are served as a side dish or as appetizers.
2 cups cornmeal (I use Arrowhead Mills Organic Yellow Cornmeal)
1 cup water
1 cup coconut milk
1 teaspoon cinnamon powder
½ teaspoon ginger powder
½ teaspoon clove powder
1. Preheat the oven to 350°F. Place the cornmeal into a deep bowl.
2. Boil the water, coconut milk, cinnamon, ginger, and clove in a pot. Once the liquids and spices are boiling, turn off the stove. Pour the hot liquid little by little over the cornmeal and stir until it forms a soft dough. (It is not necessary to use all the liquid. The important thing is that there is a soft and manageable dough with no extra liquid.)
3. Begin rolling the dough into “sorullos,” or fingers or small pancakes. The Sorullos shape is similar to baby cucumbers. Place the sorullos on a baking sheet covered with parchment paper. Bake for 35 minutes. If you want the sorullos to be more golden, bake them a little longer. This recipe goes very well with a vegan, no-oil mayonnaise or ketchup, or a vegan cheese sauce. They are crunchy on the outside and soft in the inside.
Dra. Joanna Frey is the co-founder and co-director of Clinica Back to the Garden, located in San Juan, Puerto Rico. The clinic boasts the only physician supervised fasting and education center in Latin America. Dra. Frey gives lectures and webinars on healthful living, and has written two recipe ebooks. Along with her husband Dr. Asa Frey and son Asher, she has been practicing healthful living, and has eaten a diet exclusively derived from whole plant foods (without added salt, sugar and oil) for the past eight years.
For more information:
Ebook: Recetas Esenciales (en Espanol) http://backtothegardenpr.com/tienda-natural/
Phone: 787-282-7865 (we speak English)