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Sorullitos served on a white platter with mayoketchup sauce.
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4.45 from 9 votes


Sorullitos or Sorullitos de Maiz are Puerto Rican cornmeal fritters.  With a crispy outside and a soft and buttery inside, they make for a delicious snack, appetizer or side dish.  
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Puerto Rican
Keyword: Cornmeal Fritters, Cornmeal Sticks
Servings: 5
Calories: 351kcal
Author: Mexican Appetizers and More


  • 1 1/2 cups fine cornmeal I used Goya Fine Cornmeal
  • 2 cups water
  • 1 tbsp butter
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 ounces shredded cheddar cheese
  • vegetable oil for frying

MayoKetchup Sauce

  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 garlic clove finely chopped


MayoKetchup Sauce

  • Combine all ingredients in a bowl and set aside until ready to use for cornmeal fritters.


  • 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 1/2 wide and about 3 inches long)
    Continue until all small balls have been shaped into small cigars, logs or sticks.


  • 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!


Serving: 5g | Calories: 351kcal | Carbohydrates: 45g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 525mg | Potassium: 197mg | Fiber: 4g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 0.5mg | Calcium: 169mg | Iron: 1.6mg