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 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.
Here is everything you will need to make sorullos:
- White granulated sugar
- Cheddar cheese, grated
- Canola or vegetable oil
- Mayoketchup to serve with (optional)
See recipe card for quantities.
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.
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.
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.