Combine all ingredients in a bowl and set aside until ready to use for cornmeal fritters.
In a medium sized saucepan or dutch oven, over medium heat, add water, butter, sugar and salt.
Bring water to a boil and slowly whisk in the cornmeal.
Continue stirring with a large spoon for about 3-5 minutes. The cornmeal will become very stiff.
Remove from heat and add in the shredded cheese. Mix well until cheese is fully incorporated.
Set aside and allow to cool for a few minutes.
Form cooked cornmeal into a large dough ball. (You do not need to do this but I find that it makes it a little easier).
Note: Dough should not be crumbly. If so add a tablespoon of warm water at a time to bring together. If dough is too sticky, add a little more cornmeal at a time until no longer too sticky. Dough should be slightly sticky but not overly so, almost like playdough.
With your fingers, pinch about a tablespoon of dough and knead between palm of hands to form a ball.
Continue until you have formed all the cornmeal dough into small balls.
Makes about 33 small balls.
Roll each ball into a sorta log shape or stick or small cigar shaped. (Should be about 1/2 wide and about 3 inches long)
Continue until all small balls have been shaped into small cigars, logs or sticks.
Carefully add a few sorullitos at a time to the oil. Cook for a few minutes on each side until golden brown. (Turning over with a fork as one side starts to brown nicely).
Drain on paper towels and continue cooking the rest of the sorullos until all are cooked to golden perfection.