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corn fritters in a bowl

30 Minute Sorullos (Puerto Rican Corn Fritters)

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  • 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


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.




  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


  • 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.