30 Minute Sorullos (Sorullitos de Maiz)
These Puerto Rican fried corn fritters, aka Sorullos (also called Sorullitos de Maiz), 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.
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.
Grocery List
See recipe card for quantities.
Instructions
Remember: you can leave out the cheese and/or sugar if you’re not into it.
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.
Storage & Freezer Tips
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,
Crispy Sorullos (Puerto Rican Corn Fritters)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- 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 called Sorullitos de Maiz), 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
- 2 cups water
- 1 tsp salt
- 1 tbsp white granulated sugar
- 1 tbsp butter
- 1 1/2 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.
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!