Sorullitos are Puerto Rican cornmeal fritters or corn sticks, that are crispy on the outside and soft and buttery on the inside. Serve them plain or filled with cheese for a perfect snack, appetizer or side dish.
If you've ever stopped at a roadside or beachside kiosk in Puerto Rico, you already know you'll always find certain snacks and treats. Sorullitos, alcapurrias, alcapurrias de yuca, empanadillas, piononos, empanadas de yuca, tostones, canoas de platano, plátanos fritos, and rellenos de papa are all lined up behind glass cases under warm lights. Sorullitos or sorullos de maíz are golden and crispy on the outside, soft and buttery on the inside. These little cornmeal fritters are always served with a side of mayoketchup and are just irresistible! You'll find them everywhere, from tiny kiosks to fancy restaurants. You just can't think of Puerto Rican snacks without them.
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Common Sorullo/Sorullito Filling
Sorullitos are delicious on their own, golden and crispy, but you can also take them up a notch by filling them with different cheeses. The classics are queso de papa, Edam, Gouda, cheddar, and even mozzarella. If you want a little sweet twist or dulce, cheese and a slice of guava is amazing. Whether you serve them plain or stuffed, they'r irresistible!
Ingredients to Make Sorullitos
- fine cornmeal
- cheddar cheese (optional)
- water (or milk)
- butter
- sugar
- salt
Mayoketchup Sauce
- mayonnaise
- ketchup
- garlic
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
- Cook the cornmeal
- In a medium saucepan or Dutch oven, combine the water, butter, sugar, and salt. Bring to a boil.
- Slowly whisk in cornmeal and stir 3-5 minutes until stiff.
- Remove from heat, stir in shredded cheese, and let cool slightly.
- Form the dough
- Shape the mixture into a large ball (Image 2). Dough should be slightly sticky, not crumbly.
- Pinch off about 1 tablespoon pieces and roll into small balls (makes approximately 33).
- Shape the sorullitos
- Roll each ball into a small log, cigar, or stick about ½ inch wide and 2 ½-3 inches long (Image 3).
- Fry
- Heat 1 inch of vegetable oil in a skillet over medium-high.
- Fry a few at a time, 1-2 minutes per side, until golden brown.
- Drain on paper towels and repeat.
- Make the sauce
- Mix mayonnaise, ketchup, and a little garlic for a quick mayoketchup dip. Serve and enjoy!
Storing and Freezing Sorullitos
You don't have to cook all your sorullitos at once! Fry a few to enjoy right away, and store the rest in an airtight container in the fridge for up to 4 days.
You can also freeze them for longer. Just place the uncooked sorullitos in an airtight container or freezer bag and freeze for up to 2 months.
When you're ready to eat, thaw for 10-15 minutes, cook as many as you want, and pop the rest back in the freezer for next time. Easy, delicious, and no waste!
Cathy’s Expert Tips
- Don't overcook the cornmeal. Stir until it's thick but still pliable. Overcooking can make your sorullitos dry and crumbly.
- Dough texture is everything. It should feel slightly sticky, like playdough. Too dry? Add a little water. Too sticky? Sprinkle a bit more cornmeal.
- Fry in batches. Don't overcrowd the pan. A few at a time keeps the oil temperature steady and ensures they get golden and crispy.
- Cheese. Use good melting cheeses like Edam, cheddar, or queso de papa. For a sweet twist, try cheese and a slice of guava.
- Make ahead. You can shape all your sorullitos ahead of time and freeze them.
Recipe FAQ’s
Absolutely! Plain sorullitos are the norm and are delicious. Cheese just adds extra richness.
It's best to freeze them uncooked. Cooked sorullitos get a bit soggy and rubbery when reheated, but uncooked ones fry up perfectly from frozen.
Any neutral oil works, vegetable, canola, or sunflower oil are great choices.
They should be golden brown on all sides. Flip gently and drain on paper towels before serving.
Yes! Add a little extra sugar to the dough for extra sweet sorullitos. You could also fill with guava and cheese for a dessert-style treat.
Other Puerto Rican Appetizers and Snacks You Will Love
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📖 Recipe
Sorullitos
Ingredients
- 1 ½ cups fine cornmeal I used the Goya brand
- 2 cups water
- 1 tablespoon butter
- 3 tablespoons sugar
- ½ teaspoon salt
- 4 ounces shredded cheddar cheese
- vegetable oil for frying
Mayoketchup Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 garlic clove finely chopped
Instructions
Cook the Cornmeal
- In a medium saucepan or Dutch oven, combine the water, butter, sugar, and salt. Heat over medium until it comes to a boil.
- Slowly whisk in the cornmeal, then stir continuously with a large spoon for 3-5 minutes, until the mixture becomes very stiff. Remove from heat and mix in the shredded cheese until fully incorporated. Set aside to cool for a few minutes.
Form the Dough
- Once cooled, shape the cornmeal mixture into a large dough ball. The dough should be slightly sticky but not crumbly.If too crumbly, add 1 tablespoon of water at a time.If too sticky, sprinkle in a little more cornmeal.
- Pinch off about 1 tablespoon of dough, roll it between your palms, and form a small ball. Repeat until all dough is shaped. This recipe makes about 33 balls.
Shape the Sorullitos
- Roll each small ball into a cigar, log, or stick shape, roughly ½ inch wide and 3 inches long. Continue until all balls are shaped.
Frying
- In a skillet or pan, heat about 1 inch of vegetable oil over medium-high heat. Carefully add a few sorullitos at a time and fry 1-2 minutes per side, or until golden brown.
- Use a fork to turn them gently as the first side browns. Drain fried sorullitos on paper towels. Repeat with remaining batches.
Make the Sauce
- While the second batch is frying, mix together mayonnaise, ketchup, and a little garlic to make a quick Mayoketchup sauce. Serve alongside the sorullitos and enjoy!
Migdalia Torres says
When do you add the sugar to the sorullos?
Cathy says
Hello Migdalia! You add the sugar in the first step when you’re adding the water, butter and salt….add the sugar to the water. Thanks for pointing that out to me, I’ve since realized I didn’t mention this in the instructions and have corrected it in recipe. Thanks again, if you have any other questions, just let me know. Thanks for stopping by…hope you love them and also if you would like them a little more buttery, you can add a little more butter to the water as well. 🙂
Amy | The Cook Report says
I’ve never heard of these but they definitely look like a great snack idea!
Cathy says
You have to try them!
Sues says
I’ve actually never heard of these before, but they look right up my alley!! I love all the filling suggestions and have a feeling I could eat WAY too many of these!!
Cathy says
We all could! 🙂
Kelly Anthony says
I’ve never had a sorullito but they sound delicious. I mean who doesn’t love a fried dough filled with gooey cheese. I can’t wait to try something new!
Cathy says
Agreed!! Oh they are so good Kelly!! Can’t wait till you do try them! Let me know when you do!!
Veena Azmanov says
Something different. Have to try them for my next party. Love the Dip and the tasty snack option too.
Cathy says
Thank you! 🙂
Veena Azmanov says
I love this recipe and sure to make them for my Kitty party. Lovely Snack option and delicious dip too.
Cathy says
Awww that’s so great to hear Veena!! Thank you!!!
Dannii says
I have never heard of these before. But anything you can dip into a creamy dip is good with me!
Cathy says
I hope you try them Dannii! The sauce is just perfect for these corn sticks!