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!
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.
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!
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.
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.
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!
Sorullitos de Maiz
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 ¼ cups cornmeal
- 1 cup shredded cheddar cheese
Instructions
- In a medium saucepan over medium heat, combine the water, butter, sugar and salt.
- 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.
- 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.
- Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a log approximately ½-inch wide and 3-inches long. Repeat with remaining dough.
- 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: 1Amount 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.
Can you fry the surullitos first, then freeze them for later use and then re-heat them by baking in the oven?
Yes, you can also freeze them before frying and cook them when you're ready.
@Alba, no just freeze them and fry them later !
@Alba, Yes you can. You can also freeze them uncooked. In Puerto Rico they sell them frozen uncooked, you wrap them individually in wax paper. Hope this helped.
Thank you. Just made these came out perfect. Only thing is switched water for milk and salt for 2 tablespoons of parmesan cheese.
After so many years trying and not succeding, I finally found a recipe that works , Alleluyah.
What kind of corn meal is used? Can you use pre-cooked corn meal or only the regular kind?
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!
@Mindy,
It should be regular corn meal.
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...
Lamentablemente a pesar de haber marcado la opción no se traduce la receta al español para poder realizarla correctamente. Saludos desde Argentina
Lo siento Maria. No escribo español bien
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.
Muchas gracias!!
Delish Thank you!!! Yo soy Boricua.
Love me some sorullitos!
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.
I am so impressed to hear these can be made in the air fryer! Thank you for letting me know!
Can you prep and freeze these to fry at a later time ?
Yes they can.
I would like the recipe of the sauce that is pictured 😊😊
Hi! I've got the recipe here: Mayoketchup
Some of mine fell apart while frying and some faired well. The ones that were edible were delish. Not sure why they fell apart 🤔
Sorry to hear that! If they fall apart it means they're too dry. I'd say the mixture should be like really thick mashed potatoes when you're shaping them. Hope that helps!
@Rebekah,
I used a different recipe and they fell apart. I will use your recipe next time and find the tips very helpful. Thank you
Hi! This recipe looks perfect for my next dinner party! I was wondering though, can these be baked in the oven? Thanks!!
I've never tried. They probably won't be crispy in the same way baked french fries are not, but they could still taste good. I'd spray them with oil and bake at 450F for at least 30 minutes. If you try, please let us know the results!
Dont bake them... the texture will be wrong. You can fry them in a better oil... evoo, avocado or grapeseed (as opposed to vegetable oil).
Can you use an air fryer?
I don't have an air fryer! 🙁 It's a pretty solid dough though so I bet you could! Please let us know if you try.
What’s a good type of cornmeal to use or would any type do
I use regular yellow cornmeal, but many people like pre-cooked corn meal. P.A.N. is a popular brand of pre-cooked. They're all good to me!
@Rebekah, can you use white corn meal or it can only be the yellow one?
I've never used white cornmeal but shouldn't be a problem!
How did you get these so perfect and so uniform? Beautiful!