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.
DON’T FORGET TO: ↓
For more delicious side dishes and appetizers, follow below recipe box ↓
📖 Recipe
Sorullitos
Ingredients
- 1 ½ cups fine cornmeal I used Goya Fine Cornmeal
- 2 cups water
- 1 tablespoon butter
- 3 tablespoon sugar
- ½ teaspoon salt
- 4 ounces shredded cheddar cheese
- vegetable oil for frying
MayoKetchup Sauce
- 3 tablespoon mayonnaise
- 2 tablespoon ketchup
- 1 garlic clove finely chopped
Instructions
MayoKetchup Sauce
- Combine all ingredients in a bowl and set aside until ready to use for cornmeal fritters.
Sorullos
- In a medium sized saucepan or dutch oven, over medium heat, add water, butter, sugar and 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 find that it makes it a little easier).
Note: Dough should not be crumbly. If so add a tablespoon of warm 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 of dough 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.
Frying
- 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.
- Serve with MayoKetchup sauce. Enjoy!
Nutrition
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
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!