Sorullitos

4.45 from 9 votes

Sorullitos are Puerto Rican cornmeal fritters, 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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish, Snacks

Cuisine: Puerto Rican

Servings:

Calories: 350kcal

Author: Catherine Arena

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!

Notes

Recipe Notes:

Storing: You don’t have to cook all your sorullitos at once. Fry a few to enjoy right away, and store the rest (uncooked) sorullos in an airtight container in the fridge for up to 4 days.

Freezing: You can also freeze uncooked sorullos. Place them in an airtight container or freezer bag and freeze for up to 2 months.

Nutrition