Surullitos

In a medium Dutch oven, bring 2 cups of water to a boil over medium-high heat. Add the salt and sugar, then turn the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking continuously, until the water is absorbed and a stiff dough pulls away from the sides of the pot, 1–2 minutes. Stir in the cheese until completely incorporated, then scrape the dough into a large bowl. Cover with plastic wrap and set aside until cool enough to handle. Clean and thoroughly dry the Dutch oven and return it to the stove.

Use a spoon or large cookie scoop to divide the dough into 25 equal pieces, about 1 ounce each. On a clean surface, with wet hands, roll each piece into a 2½- by ¾-inch log. Don’t worry if they’re not perfectly identical.

Line a baking sheet with paper towels. Into the empty Dutch oven, pour the oil to a depth of 1½ inches, turn the heat to medium-high, and attach a deep-fry thermometer. Carefully slide the surrilitos into the hot oil one at a time. (Avoid crowding the pot.) Fry in batches, stirring occasionally, until crisp and golden, 3–4 minutes. Use a slotted spoon to transfer to the baking sheet to absorb any excess oil, and serve immediately with mayoketchup if desired.