30 Minute Sorullos (Sorullitos de Maiz)
Sorullos (also called Sorullitos de Maiz), are Puerto Rican fritters made with a subtly sweet, cheese stuffed cornmeal dough. They make an easy and delicious snack or appetizer served with mayoketchup or a cup of café con leche.
If you’ve ever had Puerto Rican cuisine, you know how well we do fritters and fried things.
We’ve got bacalaitos, alcapurrias, empanadillas, and of course, these delicious sorullos!
These are made with a subtly sweet cornmeal dough, stuffed with melty cheese and fried to golden brown perfection. They make a delicious treat when paired with your favorite dipping sauce, which is usually mayoketchup in PR.
They’re like a mozarella stick… but better!
Instructions
If the dough is too wet, add cornmeal one tablespoon at a time and mix well. If the dough is too dry, add water one tablespoon at a time and mix well.
Tip: Keep a small bowl of water nearby while shaping the sorullos – a dab of water will help tremendously in sealing the cornmeal dough!
Cheesy Tips
Mozarella is a great cheese for stuffing and frying as it melts well, but cheddar is another popular and flavorful option.
If you’re feeling lazy or short on time, you can also grate the cheese directly into the cornmeal dough instead of stuffing. Simply fold it in with the cornmeal then shape the sorullos, skipping the stuffing step!
Let’s Talk Cornmeal
When it comes to cornmeal, there are a few different varieties you may find at your grocery store. The main difference between the options is usually how fine the grind is.
A super fine grind of cornmeal is most traditional for Puerto Rican Sorullos.
That said, I was only able to find a medium grind and it worked great. It just results in a slightly grainier, less smooth dough.
Still super delicious and easy to work with though. Use what’s accessible to you and enjoy!
Buen Provecho,
Crispy Sorullos (Puerto Rican Corn Fritters)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 sorullos 1x
- Category: Snack, Appetizer, Side Dish
- Method: Fried
- Cuisine: Puerto Rican, Latin, Caribbean, American
- Diet: Gluten Free
Description
Sorullos (also called Sorullitos de Maiz), are Puerto Rican fritters made with a subtly sweet, cheese stuffed cornmeal dough. They make an easy and delicious snack or appetizer served with mayoketchup or a cup of café con leche.
Ingredients
- 2 cups milk or water
- 2 tbsp butter
- 1 tbsp white granulated sugar
- 1 tsp salt
- 2 cups cornmeal
- 8 oz cheese (mozzarella, cheddar, etc.), sliced into 24 rectangles*
- 2 cups canola or vegetable oil
- Mayoketchup to serve with (optional)
Instructions
- Make the dough. Combine milk or water, butter, sugar and salt in a saucepan over medium low heat. Bring to a light simmer before adding the cornmeal, mixing with a spatula to combine everything as the solids dissolve. Continue mixing over the heat until a thick dough forms.
- Prep the cheese.* While the mixture cools, cut the cheese into 16 rectangles.
- Stuff the sorullos. Grab a few tablespoons of dough and flatten into an oval shape. Place a piece of cheese in the center and then wrap the dough around it. Seal the dough completely around the cheese, leaving no gaps or cracks, using a touch of water if necessary.
- Fry until golden brown. Heat the oil to about 325° F. Carefully fry the sorullos in batches, making sure to not overcrowd the pan. Drain on a paper towel plate before enjoying.
Notes
*If you’re short on time, you can also grate the cheese directly into the dough and shape the sorullos without stuffing. Fry as directed above!
*If the dough is too wet, add cornmeal one tablespoon at a time and mix well. If the dough is too dry, add water one tablespoon at a time and mix well.
Hi Salima, very good information, i try to open your page but it doesn’t opens completely.
Recipe was easy to follow & they tasted great.
I’m so glad you enjoyed them Patti!
Just made these… I do have a question. How can I keep them from falling apart when in oil? I’m assuming I did something wrong. Maybe I let the masa cool too long before forming?
I would check to make sure you used the proper ratios of ingredients. The masa should not fall apart, regardless of how long it cools. I’m here if you have any other questions!
Came out Perfect!!
I make them without cheese and dip them in Fig jam, Yumm!!
These sorullitos came out soooo good and fluffy!!! I’m from PR, and I’ve never tasted sorullitos so fluffy before. My husband even said that mine came out better than his grammas!! Now that’s a compliment!
Love it
Thank you
Thanks so much for your comment Carmen! If you have a moment, I would greatly appreciate if you could leave a star rating with your review as it helps the blog immensely!