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.
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If you've ever had Puerto Rican cuisine, you know how well we do fritters and fried things.
We've got 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.
Grocery List
Here is everything you will need to make sorullos:
- Water
- Salt
- White granulated sugar
- Butter
- Cornmeal
- Cheddar cheese, grated
- Canola or vegetable oil
- Mayoketchup to serve with (optional)
See recipe card for quantities.
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.
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).
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.
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,
30 Minute Sorullos (Puerto Rican Corn Fritters)
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.
- 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
Ingredients
- 2 cups water
- 1 tsp salt
- 1 tbsp white granulated sugar
- 1 tbsp butter
- 1 ½ cups cornmeal
- 1 cup cheddar cheese, grated
- 2 cups canola or vegetable oil
- Mayoketchup to serve with (optional)
Instructions
- 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.
- Add cheese. Once the mixture begins to solidify, remove from the heat and stir in cheese with a spoon.
- 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.
- 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 mayoketchup!
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.
Keywords: sorullos, sorullitos
Comments
Carlos Martinez
Hi Salima, very good information, i try to open your page but it doesn't opens completely.
★★★★★
Patti
Recipe was easy to follow & they tasted great.
★★★★★
Salima Benkhalti
I'm so glad you enjoyed them Patti!