These Puerto Rican fried corn fritters, aka sorullos (also sometimes called sorullitos), are made with a cheesy cornmeal dough and come together in just 30 minutes. They make an easy and delicious snack or appetizer served with mayoketchup or a cup of café con leche.

corn fritters in a bowl

If you’ve ever had Puerto Rican cuisine, you know how well we do fritters and fried things.

We’ve got bacalaitos, papas rellenas, alcapurrias, tostones, empanadillas, and of course, these delicious sorullos! Like many fried Puerto Rican recipes, these are fried to golden brown perfection and make a delicious treat when paired with this easy homemade mayoketchup.

sorullos on a plate

Grocery List

Here is everything you will need to make sorullos:

See recipe card for quantities.

ingredients to make sorullos

Instructions

Remember: you can leave out the cheese and/or sugar if you’re not into those ingredients!

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. 

sorullos on a plate

Easy Modifications

There are a couple ingredients that will vary depending on the sorullos/sorullitos recipe you try. Here are two ingredients you can easily leave out as needed:

  • Cheese free – feel free to leave the cheese out and keep these as strictly corn fritters
  • Sugar free – the sugar adds a fun twist to these, but can easily be left out

What to Eat it With

As mentioned before, these (like most fried things) are really delicious when dipped into some homemade mayoketchup.

They also pair excellently with a cup of café con leche or café negro (black coffee).

sorullos ready to be fried

Special Tools for Making Sorullos

You may want to use a thermometer when frying to ensure the temperature hovers around 350 degrees F / 177 degrees C.

I also encourage you to use a tablespoon scooper when shaping the sorullos and a spider when removing the sorullitos from the fryer; this tool makes it easy and safe.

a stack of sorullos on a plate

Storage

Like most fried things, these are best enjoyed freshly fried.

That said, you can make the dough, shape it, and freeze the sorullos before frying. Then fry when ready to enjoy! They should keep in the freezer for up to 2 months.

Buen Provecho,

Salima written in cursive
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corn fritters in a bowl

30 Minute Sorullos (Puerto Rican Corn Fritters)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Snack, Appetizer, Side Dish
  • Method: Fried
  • Cuisine: Puerto Rican, Latin, Caribbean, American
  • Diet: Gluten Free

Description

These Puerto Rican fried corn fritters, aka sorullos (also sometimes called sorullitos), are made with a cheesy cornmeal dough and come together in just 30 minutes. They make an easy and delicious snack or appetizer served with mayoketchup or a cup of café con leche.


Ingredients

Scale


Instructions

  1. Make the dough. Combine water, salt, sugar, and butter in a saucepan over medium heat. Bring to a boil before adding the cornmeal, mixing with a spatula to combine everything as the solids dissolve.corn fritter batter in a pot
  2. Add cheese. Once the mixture begins to solidify, remove from the heat and stir in cheese with a spoon.cheese in a pot of cornmeal
  3.  Shape the sorullos. Once the dough has cooled enough to touch, scoop one tablespoon at a time and roll into a log with your hands. Continue until all the dough has been shaped.sorullos ready to be fried
  4. Fry until golden brown. Heat the oil to about 350 degrees F / 177 degrees C. Carefully fry the sorullos in batches, making sure to not overcrowd the pan. Drain on a paper towel plate before enjoying with mayoketchupsorullos out of the fryer

Notes

  • 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.