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
Scale
- 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
Find it online: https://salimaskitchen.com/sorullos/