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Sorullitos de Maiz

Sorullitos de maiz (sorullos) are Puerto Rican corn fritters that are crispy on the outside, but soft and buttery inside. In Puerto Rico these are served for breakfast, appetizer or a side dish. Add some cheese and you have the best snack ever!

Puerto Rican Sorullitos de Maiz // Corn fritters with cheese - crispy on the outside, but soft and buttery inside! In Puerto Rico these can be served for breakfast, appetizer or side dish. // Sorullos recipe

Sorullitos de Maiz

Today I’m bringing the fried goodness along with my passion for cheese and love for Puerto Rican recipes to you in one truly addicting, delicious bite.

Puerto Rican Sorullitos de Maiz // Corn fritters with cheese - crispy on the outside, but soft and buttery inside! In Puerto Rico these can be served for breakfast, appetizer or side dish. // Sorullos recipe

I’m talking about Puerto Rican sorullitos de maiz—cornmeal fritters mixed with cheese, then fried until golden.

I think of them as Puerto Rican hushpuppies, but they’re more like fried polenta since the cornmeal is cooked before frying.

They’re crispy on the outside, but soft and velvety inside.

Sorullos are served as an appetizer, as a side to big bowl of Puerto Rican rice and beans or even for breakfast with a cup of coffee.

They’re typically served with mayoketchup for dipping, but my sister and I love dipping them in pure maple syrup.

Totally not traditional, but such a tasty combo!

Puerto Rican Sorullitos de Maiz // Corn fritters with cheese - crispy on the outside, but soft and buttery inside! In Puerto Rico these can be served for breakfast, appetizer or side dish. // Sorullos recipe

Sweet or Savory Sorullitos?

The amount of sugar used in the sorullitos recipe varies, which is why they can be served for breakfast, lunch or dinner.

With little to no sugar they are completely savory.

With a few tablespoons of sugar, they take on a donut-like sweetness.

I like mine slightly sweet the same way I like my cornbread.

Puerto Rican Sorullitos de Maiz // Corn fritters with cheese - crispy on the outside, but soft and buttery inside! In Puerto Rico these can be served for breakfast, appetizer or side dish. // Sorullos recipe

Sorullos with cheese

The type of cheese you use for these is completely up to you. I prefer sharp cheddar, but some people use edam, gouda or even American cheese.

Some take the time to stuff the sorullitos with a chunk of cheese, but I take the quick route and simply add the shredded cheese into the dough.

If you want gooey, cheesy centers, place a small strip of cheese in the center of the log when shaping and pinch the dough around it to conceal the cheese. Delicious!

The sorullito dough should not be sticky or crumbly. It should be supple and springy.

This is easy to adjust with a little more water or cornmeal. Thankfully, it is a forgiving dough.

Plate of sorullitos with mayoketchup on the side

Once you have the right consistency, knead a rounded tablespoon of dough until smooth and roll out into a small log.

Sorullitos are little versions of sorullos. If you’d like to make sorullos use about 3 tablespoons of dough.

I prefer sorullitos since they’re crispier – sorullos have a doughier inside.

Fry for a few minutes until crispy.

These taste great hot or at room temperature, but they’re best eaten the same day they’re cooked.

Let me know your favorite dipping sauce—I think hot sauce or honey would also be good!

Puerto Rican Sorullitos de Maiz // Corn fritters with cheese - crispy on the outside, but soft and buttery inside! In Puerto Rico these can be served for breakfast, appetizer or side dish. // Sorullos recipe

Sorullitos de Maiz

Yield: 30 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Puerto Rican cornmeal fritters with cheese are crispy on the outside, tender on the inside! Serve these appetizers with mayoketchup for dipping or with coffee at breakfast.

Ingredients

  • 2 cups Water
  • 1 tablespoon butter
  • 2-4 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups cornmeal
  • 1 cup shredded cheddar cheese

Instructions

  1. In a medium saucepan over medium heat, combine the water, butter, sugar and salt.
  2. Bring to a boil, then slowly whisk in the cornmeal. Continue stirring with a spoon for 3-5 minutes, or until a soft ball is formed. Remove from heat and mix in cheese until completely incorporated.
  3. Let cool until able to handle. If dough is crumbly, add warm water a little at a time. If dough sticks to fingers, add more cornmeal (a little sticky is good). Dough should be smooth and springy like playdough.
  4. Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately 1/2-inch wide and 3-inches long. Repeat with remaining dough.
  5. Working in batches, fry the sorullitos in hot oil (350°F) that is at least 1-inch deep. Cook for 3-4 minutes, or until golden brown. Remove from oil and drain on paper towels.
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 101mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 1g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


Mindy

Friday 11th of June 2021

What kind of corn meal is used? Can you use pre-cooked corn meal or only the regular kind?

Rebekah

Saturday 12th of June 2021

Yes you can use pre-cooked. Your sorullitos will have a creamier texture. I think I prefer regular which is a little drier/crunchier, but they're both good!

Zoraida

Sunday 28th of February 2021

I've been trying to make sorullitos like my mother's for years...this recipe is perfect! I made them with EVOO because I didn't have vegetable oil and they were great! Thank you...

maria elena

Wednesday 13th of May 2020

Lamentablemente a pesar de haber marcado la opción no se traduce la receta al español para poder realizarla correctamente. Saludos desde Argentina

Jonathan

Sunday 7th of June 2020

Ingredientes 2 tazas de agua 1 cucharada de mantequilla 2-4 cucharadas de azúcar granulada 1 cucharadita de sal 1 1/4 tazas de harina de maíz finamente molida 1 taza de queso cheddar, rallado

Direcciones En una cacerola mediana a fuego medio, combine el agua, la mantequilla, el azúcar y la sal. Lleve a ebullición, luego bata lentamente la harina de maíz. Continúe revolviendo con una cuchara durante 3-5 minutos, o hasta que se forme una bola suave. Retire del fuego y mezcle el queso hasta que esté completamente incorporado. Dejar enfriar hasta que pueda manejar. Si la masa se desmorona, agregue agua tibia poco a poco. Si la masa se pega a los dedos, agregue más harina de maíz (un poco pegajoso es bueno). La masa debe ser lisa y elástica como la plastilina. Tome una cucharada de masa redondeada y amase entre los dedos hasta que quede suave. Enrolle en un tronco de aproximadamente 1/2 pulgada de ancho y 3 pulgadas de largo. Repita con la masa restante. Trabajando en lotes, fría los sorullitos en aceite caliente (350 ° F) que tenga al menos 1 pulgada de profundidad. Cocine por 3-4 minutos, o hasta que estén doradas. Retirar del aceite y escurrir sobre toallas de papel.

Rebekah

Wednesday 13th of May 2020

Lo siento Maria. No escribo español bien

Janira Powell

Monday 7th of October 2019

Delish Thank you!!! Yo soy Boricua.

Rebekah

Tuesday 8th of October 2019

Love me some sorullitos!

Deb Asencio

Saturday 17th of August 2019

Thanks, this recipe is the perfect consistency! We’ve always used mozzarella rather than cheddar though. I made these in the air fryer. 10 min at 400 degrees, toss then another 5-10 min depending on how crispy you want them.

Rebekah

Saturday 24th of August 2019

I am so impressed to hear these can be made in the air fryer! Thank you for letting me know!

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