Sorullitos

Sorullitos or Sorullitos de Maiz are Puerto Rican cornmeal fritters or corn sticks.  With a crispy outside and a soft and buttery inside, they make for a delicious snack, appetizer or side dish.  (Gluten free)

Sorullitos, also known as “sorullitos de maiz” or “sorullos de maiz” are a delicious cornmeal based fritter and are originally from Puerto Rico.  They are sorta like a hush puppy but made with even simpler ingredients that result in a delicious yummy treat.

They are commonly served as a side dish or appetizer and are crispy on the outside and deliciously moist and buttery on the inside.

You will find sorullos/sorullitos everywhere in Puerto Rico.  From all the abundant roadside and beach side kiosks to the fancier restaurants around the island.

Sorullos are truly a highly common food staple in the Puerto Rican culture.

Common Sorullo/Sorullito Filling

These delicious fritters can be made as they traditionally are found around the island without any filling or filled with a variety of other fillings.

Some fillings include:

• Queso de papa (Longhorn style cheddar)
• Gouda cheese
• Cheddar cheese
• Mozzarella
• Cheese and guava

For a sweet sorullos version, you can top them with confectioner’s sugar.

Ingredients to Make Sorullitos

• Fine cornmeal  (I used Goya fine cornmeal)
• Shredded cheddar cheese
• Water (or milk)
• Butter
• Sugar
• Salt

Ingredients for MayoKetchup Sauce

• Mayonnaise
• Ketchup
• Garlic

How to Make Sorullos

In a medium sized saucepan or dutch oven, over medium heat, add 2 cups of water, 1 tablespoon of butter, 3 tablespoons of sugar and ½ teaspoon of salt.

Bring water to a boil and slowly whisk in the cornmeal.

Continue stirring with a large spoon for about 3-5 minutes.  The cornmeal will become very stiff.

Remove from heat and add in the shredded cheese.  Mix well until cheese is fully incorporated.

Set aside and allow to cool for a few minutes.

Form cooked cornmeal into a large dough ball.  (You do not need to do this but I feel it makes it a little easier)

Note:  Dough should not be crumbly.  If so add a tablespoon of water at a time to bring together.  If dough is too sticky, add a little more cornmeal at a time until no longer too sticky.  Dough should be slightly sticky but not overly so, almost like playdough.

With your fingers, pinch about a tablespoon or a little more and knead between palm of hands to form a ball.

Continue until you have formed all the cornmeal dough into small balls.  Makes about 33 small balls.

Roll each ball into a sorta log shape or stick or small cigar shaped.  (Should be about ½ wide and about 3 inches long)

Continue until all small balls have been shaped into small cigars, logs or sticks.

Now they are ready to fry.

Frying Sorullos

In a pan or skillet, add about an inch of vegetable oil.  Heat oil over medium high heat.

Carefully add a few sorullitos at a time to the oil.  Cook for a few minutes on each side until golden brown.  (Turning over with a fork as one side starts to brown nicely).

Drain on paper towels and continue cooking the rest of the sorullos until all are cooked to golden perfection!

*While the second batch is frying prepare the sauce by combining mayo, ketchup and garlic.  Set aside.

Serve with MayoKetchup sauce.  Enjoy!

Storing and Freezing Sorullitos

YOU DO NOT NEED TO COOK ALL THE SORULLOS AT ONCE!

You can prepare a batch of sorullos and just fry a few of them  to enjoy and store the rest in an airtight container in the refrigerator for up to 5 days.

Also, you can prepare multiple batches and freeze in an airtight container or ziploc bag for up to 2 months.

When ready to enjoy, simply thaw out for 10-15 minutes and remove as many sorullitos as you would like to cook and return container back to freezer.

For more delicious side dishes and appetizers, follow below recipe box ↓

📖 Recipe

For more delicious side dishes and appetizers, you may also enjoy these:

Bolón de Verde (Green Plantain Fritters)

Garlic Tostones (Fried Garlic Plantains)

Morisqueta (A delicious blend of white rice, topped with beans and a savory tomato sauce made with onions, garlic and serrano peppers)

Perfect Home Fries with Peppers and Onions