Sorullos De Maize Recipe

Prepare corn

If using fresh corn, cut kernels from 3 ears into a bowl. If using frozen, thaw and drain well. Reserve 1/4 cup of kernels for garnish.

Mix dry ingredients

In a large bowl combine all-purpose flour, masa harina, baking powder, sugar, and 1 teaspoon salt. Whisk to evenly distribute.

Combine wet ingredients

In a separate bowl whisk the eggs and milk until combined. Stir in the chopped cilantro, green onion (if using), and black pepper.

Build the batter

Pour the wet mixture into the dry ingredients and stir until mostly combined. Fold in the corn kernels (reserve 1/4 cup) and mix just until incorporated — batter should be thick but scoopable. If it seems too dry, add up to 1–2 tablespoons more milk.

Rest

Let the batter rest 10 minutes to hydrate the masa harina and let flavors meld.

Heat oil in a 10–12 inch skillet or a wide pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface quickly.

Working in batches, drop 2-tablespoon sized mounds of batter into the oil, flattening gently with the back of a spoon into roughly 2–2.5 inch rounds. Do not overcrowd the pan; leave space between fritters.

Fry until golden brown and crisp, about 2–3 minutes per side. Adjust heat as needed so they brown evenly without burning. Use a slotted spoon or spatula to flip.

Transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

While the fritters rest, make the papi sauce: in a small bowl combine crema (or sour cream), mayonnaise, chopped chipotle, adobo sauce, lime juice, honey (if using), and 1/4 teaspoon salt. Whisk until smooth and taste; add more adobo or chipotle for heat or more lime for brightness.

Transfer sauce to a squeeze bottle or small serving bowl for plating.

Place fritters on a serving platter. Drizzle or dot each fritter with the papi sauce.

Sprinkle crumbled cotija generously over the warm fritters and garnish with the reserved corn kernels and extra chopped cilantro.

Serve immediately with lime wedges on the side for squeezing over the fritters.