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Sorullitos are a delightful Puerto Rican culinary treasure, often referred to as "little corn fritters" due to their golden and cylindrical appearance. These delectable snacks are made from a simple mixture of cornmeal, water, and salt, resulting in a dough that is rolled into small cylinders and deep-fried to perfection.

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What are sorullitos?​

These Puerto Rican corn fritters have a crispy outer shell and golden texture, while the inside remains soft and fluffy, creating a delightful contrast. You may see them on a menu called Sorullos de maíz, sorullitos or sorullitos de maíz and are commonly served as appetizers or a side dish, accompanied by a variety of dipping sauces, with the popular choice being mayoketchup – a blend of mayonnaise and ketchup. Whether enjoyed as a street food delicacy or a homemade treat, Sorullitos showcase the rich flavors of Puerto Rican cuisine, embodying a perfect balance of sweetness and savory goodness that leaves taste buds craving more. This is one of those Puerto Rican recipes you need to try!

Sorullitos are very similar to the Panamanian carimañolas that are made with yuca and filled with a spicy meat or the Southern US favorite: the hush puppy.

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Ingredients​

The ingredients are really simple and sometimes the simple ingredients make a great dish.

• Cornmeal: At the heart of sorullitos is finely ground cornmeal, providing the base for their distinct texture and sweet corn flavor.
• Water: The humble addition of water is crucial to bind the cornmeal and other ingredients together, forming a cohesive and manageable dough. This hydration element ensures the right balance of moisture within the mixture, contributing to the soft and fluffy interior of the sorullitos.
• Grated Gouda: The Gouda cheese, grated finely into the dough, imparts a luscious creaminess and a mild, nutty flavor. Feel free to use Edam or Fontina also.
• Sugar: The sweet secret ingredient, added sugar enhances the fritters' taste, providing a delicate sweetness that pairs harmoniously with the savory elements.
• Salt: A pinch of salt enhances the natural sweetness of the cornmeal, elevating the overall flavor profile. This essential seasoning brings balance to the palate, ensuring that each sorullito is a perfect marriage of savory and sweet.
• Mayoketchup: A combination of mayonnaise, ketchup and minced or microplaned garlic. The tangy and slightly sweet flavor of ketchup complements the mayonnaise, adding a tomato-based zing to the sauce with a hint of garlic.
• Oil for Frying: The magic happens when the sorullito dough is gently submerged in hot oil. This cooking process transforms the cylindrical shapes into golden, crispy delights. The choice of oil can impact the final taste, with options like vegetable oil commonly used for its neutral flavor.

See recipe card for quantities.

Instructions​

This sorullitos recipe is a delightful and straightforward process. Just follow these step by step photos.

• Step 1: Heat the 2 cups of water in a sauce pan over medium heat and add the sugar and salt. Stir until they are dissolved. Once the water is boiling gradually whisk in the cornmeal. Reduce the heat to low and continue whisking until the dough pulls away from the side of the pan and all the water is absorbed. You may have to add a little water to get the right consistency. It should be pliable like soft modeling clay.

• Step 3: Add in the shredded cheese while the dough is still hot.
• Step 4: Fold the dough with a spatula to combine all the cheese. Continue folding until all the cheese is fully combined and melted. Allow the dough to cool until it can be handled.

• Step 5: Divide the dough into 24 separate pieces. Wet your the palms of your hands and roll to form them into cigar shapes or a small log. Feel free to add a little water to the dough while rolling it.
• Step 6: Heat the oil to 350°F. Gently add about 8 sorullitos to the oil and fry them until golden brown on the bottom and flip them over. This takes about 2-3 minutes per side. Place them on a wire rack with paper towel below and allow them to drain.

Hint: Avoid Overcrowding: Fry sorullitos in batches to prevent overcrowding the pan. Overcrowding can lead to uneven cooking and a lower oil temperature.

Substitutions and Variations​

Sorullitos are a versatile dish, and you can get creative with variations to suit different tastes. Here are a few ideas for sorullitos variations:

1. Cheese-Stuffed Sorullitos:
   • Take your sorullitos to the next level by stuffing them with a small piece of cheese before shaping and frying. Sharp Cheddar, mozzarella, American cheese, or even a soft cheese like cream cheese can add gooey cheesy centers to each bite of these cornmeal sticks.
2. Sweet Sorullitos:
   • Increase the sugar content in the dough to give a donut-like sweetness to your sorullitos. You can also sprinkle cinnamon and sugar on the fried sorullitos for an extra touch of sweetness. Serve them with a chocolate or caramel dipping sauce for a dessert-like treat.
3. Spicy Sorullitos:
   • Add a kick of heat by incorporating finely chopped jalapeños, green chilies, or a pinch of cayenne pepper into the dough. Spicy sorullitos pair well with a spicy aioli or chipotle mayonnaise.
4. Herb-Infused Sorullitos:
   • Introduce fresh herbs like chopped cilantro, parsley, or chives to the dough for a burst of freshness to their fried goodness. This variation works well with savory dipping sauces, such as garlic aioli or a zesty herb-infused mayonnaise.
5. Seafood Sorullitos:
   • Enhance the flavor by adding finely chopped cooked shrimp, crab, or lobster to the dough. This seafood twist creates a more substantial appetizer, perfect for seafood lovers.
6. Coconut Sorullitos:
   • Infuse a tropical flavor by adding shredded coconut to the dough. Coconut sorullitos can be served with a pineapple or mango dipping sauce for a delightful Caribbean-inspired snack.
7. Multigrain Sorullitos:
   • Experiment with different types of flour, such as a mix of cornmeal and wheat flour, for a multigrain variation. This adds a nuanced flavor and a slightly different texture to the sorullitos.
8. Dip Variations:
   • Explore various dipping sauces to accompany your sorullitos. Besides the classic mayoketchup, try mango salsa, guacamole, honey mustard, or a tangy tamarind chutney for unique flavor pairings.
9. Bacon-Wrapped Sorullitos:
   • Wrap each sorullito with a thin strip of bacon before frying. The bacon adds a smoky flavor that compliments the sweetness or savoriness of the sorullitos. Use toothpicks to hold the bacon in place while frying.
10. Gluten-Free Sorullitos:
    • For those with gluten sensitivities, use gluten-free cornmeal and a gluten-free flour substitute to make a delightful gluten-free version of sorullitos.

Feel free to mix and match these variations or create your own to suit your taste preferences. Sorullitos are a canvas for culinary creativity, allowing you to experiment with flavors and textures.

Equipment​

Making sorullitos is a relatively simple process, and you don't need any specialized equipment. Here's a list of basic kitchen tools and equipment you'll likely find helpful:

1. Medium Saucepan:
   • For cooking the cornmeal mixture on the stove. Choose a saucepan with enough capacity to stir the mixture easily.
2. Wooden Spoon or Silicone Spatula:
   • To continuously stir the cornmeal mixture on the stove and ensure it reaches a thick, dough-like consistency.
3. Mixing Bowl:
   • A bowl to combine the cornmeal mixture with any additional ingredients, like sugar or cheese.
4. Grater (if adding cheese):
   • If you're incorporating cheese into your sorullitos, a grater will be handy for finely grating the cheese.
5. Deep Fryer or Deep Pan:
   • For frying the sorullitos. A deep fryer is convenient, but a deep pan with enough oil for submersion works just as well.
6. Slotted Spoon or Tongs:
   • To carefully flip and remove the sorullitos from the hot oil. A slotted spoon allows excess oil to drain off.
7. Paper Towels:
   • To drain excess oil from the fried sorullitos.
8. Thermometer (Optional):
   • If you want precise control over the frying temperature, a cooking thermometer can be helpful to maintain the oil temperature between 350-375°F (175-190°C).
9. Cutting Board (Optional):
   • If you're adding any additional ingredients like herbs or seafood, a cutting board and knife may be necessary for preparation.
10. Dipping Sauce Bowls:
    • Small bowls for serving dipping sauces, such as mayoketchup or other variations.

Remember, the simplicity of sorullitos means you don't need any fancy equipment. Basic kitchen tools will suffice for these delicious Puerto Rican corn sticks.

Storage​

Sorullitos are best enjoyed fresh and hot, but if you have leftovers or want to prepare them in advance, you can store them for later consumption. Here's how to store sorullitos properly:

1. Cooling Process:
   • Allow the sorullitos to cool to room temperature on a paper towel-lined plate or cooling rack. This helps prevent condensation, which can make them soggy during storage.
2. Refrigeration:
   • If you plan to consume them within a day or two, store the sorullitos in an airtight container in the refrigerator. Place a sheet of parchment paper between layers to prevent sticking.
3. Freezing (for longer storage):
   • For longer storage, sorullitos can be frozen. Arrange them in a single layer on a baking sheet and place them in the freezer until they are individually frozen. Once frozen, transfer them to a freezer bag, separating layers with parchment paper to prevent sticking. Properly sealed, they can be stored for up to 2-3 months.
4. Reheating:
   • To reheat refrigerated or frozen sorullitos, preheat your oven to 375°F (190°C). Place them on a baking sheet in a single layer and heat for about 10-15 minutes, or until they are heated through and crispy. If reheating from frozen, you may need to add a few extra minutes to the cooking time. 3-4 minutes in the air fryer at 375°F will work nicely as well.
5. Microwaving (for smaller batches):
   • While the oven is preferable for maintaining crispiness, you can use a microwave for small batches. Reheat in 20 to 30-second intervals until warmed through. Note that microwaving may result in a softer texture compared to oven reheating.
6. Dipping Sauces:
   • Prepare fresh dipping sauces when serving reheated sorullitos to enhance their flavor and texture.

Always check the quality of the sorullitos before serving. While reheating can restore some crispiness, they may not be as perfect as when freshly made. Enjoy your sorullitos as a tasty snack or appetizer, whether fresh or reheated.

Tips for Success​

1. Use Fine Cornmeal: Opt for fine cornmeal to achieve a smoother texture in your sorullitos. The fine grind ensures a cohesive and easy-to-work-with dough.
2. Proper Consistency: When cooking the cornmeal mixture on the stove, aim for a thick, dough-like consistency. Stir continuously to avoid lumps and ensure that the mixture is well-cooked before shaping the sorullitos.
3. Experiment with Sugar and Cheese: Adjust the amount of sugar and cheese according to your taste preferences. If you enjoy a slightly sweet flavor, add sugar. For a cheesy kick, incorporate different grated cheese into the dough.
4. Let the Dough Cool: Allow the dough to cool slightly before shaping the sorullitos. This makes it easier to handle and shape without burning your hands.
5. Consistent Sizing: Try to make sorullitos of similar size to ensure even frying. This ensures that they cook uniformly, resulting in a consistent texture and color.
6. Preheat the Oil: Ensure that the oil is properly preheated before frying. The ideal temperature is around 350-375°F (175-190°C). Using a thermometer is a good way to maintain control over the frying temperature.
7. Flip Carefully: When frying, flip the sorullitos carefully using tongs or a slotted spoon. This helps ensure an even golden brown color on all sides.
8. Drain Excess Oil: Once fried, place the sorullitos on a paper towel-lined plate to absorb excess oil. This step ensures they remain crispy and not overly oily.
9. Serve Immediately: Sorullitos are best enjoyed fresh and hot. Serve them immediately with your favorite dipping sauce, such as mayoketchup, for the ultimate experience.
10. Dough too Dry or too Wet: If dry add one tablespoon of water while whisking in the pan before adding the cheese. If too when add 1 tablespoon of cornmeal while whisking.

By following these tips, you'll be on your way to making delicious sorullitos that will delight your taste buds and those of anyone lucky enough to enjoy them with you.

hare something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

FAQ​

Can sorullitos be made in advance?
Yes, sorullitos can be made in advance. Store them in the refrigerator for a day or two, or freeze them for longer storage. Reheat in the oven or microwave before serving.

Can I freeze sorullitos?
Yes, sorullitos can be frozen for up to 2-3 months. Freeze them in a single layer on a baking sheet before transferring to a freezer bag, separating layers with parchment paper.

Can I reheat sorullitos?
Yes, sorullitos can be reheated. Use an oven for optimal crispiness or a microwave for smaller batches. Reheat until they are warmed through.

How do I prevent sorullitos from getting soggy?
Allow sorullitos to cool to room temperature before storing them. Store them in an airtight container with parchment paper between layers to prevent sticking.

Related​

Looking for other recipes like this? Try these:

• 
  Bacalaitos - Puerto Rican Codfish Fritters
• 
  Alcapurrias - Puerto Rican Fritters
• 
  Puerto Rican Pumpkin Fritters - Barriguitas de Vieja
• 
  Panelle - Sicilian Fried Chickpea Fritters

Pairing​

These are my favorite dishes to serve with [this recipe]:

• 
  Slow Cooker Ropa Vieja Recipe
• 
  Pernil - Best Puerto Rican Slow Roasted Pork Recipe
• 
  Puerto Rican Rice and Beans - Habichuelas Guisadas
• 
  Shrimp Asopao

Print

Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe​

Make these cheesy, crunchy appetizers for your next tapas party.
Course Appetizer
Cuisine Puerto Rican
Keyword boricua food, corn fritter, tapas
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Servings 6 servings
Calories 329kcal
Author Analida Braeger

Ingredients​

Sorullitos ingredients:​

• 2 cups Water
• 1 ¼ tsp Salt
• ½ tsp Sugar
• 1 ½ cups Corn meal fine
• 1 cup Gouda shredded, Edam cheese also works

Mayoketchup ingredients:​

• 2 tbsp Mayonnaise
• 1 tbsp Ketchup
• 1 clove Garlic microplaned

Instructions​

Make the sorullitos:​

• Heat the water over medium-high heat and bring to a boil. Add the sugar and salt.
• Gradually whisk in the cornmeal then reduce the heat to low.
• Continue whisking on low heat until all the water is absorbed and the dough pulls away from the sides of the pot. This takes 3-5 minutes.
• Transfer to a heatproof bowl, mix in the shredded cheese until melted and incorporated.
• Allow the cornmeal mixture cool until you can safely handle it.
• Divide the dough into 24 equal pieces and roll each into a 2 inch to 3 inch cigar shaped fritter.
• Heat a large pan with 1 ½ inches of oil on medium until is reaches 350°F.
• Fry the fritters in batches of 3. Gently drop them in the oil and allow them to turn golden brown on one side and then flip them over.
• Place on a cooling rack over paper towels and allow them to drip.

Make the mayoketchup:​

• Combine the mayonnaise, ketchup and garlic in a small bowl. Stir until thoroughly combined.

Notes​

Tips:

1. Use Fine Cornmeal: Opt for fine cornmeal to achieve a smoother texture in your sorullitos. The fine grind ensures a cohesive and easy-to-work-with dough.
2. Proper Consistency: When cooking the cornmeal mixture on the stove, aim for a thick, dough-like consistency. Stir continuously to avoid lumps and ensure that the mixture is well-cooked before shaping the sorullitos.
3. Experiment with Sugar and Cheese: Adjust the amount of sugar and cheese according to your taste preferences. If you enjoy a slightly sweet flavor, add sugar. For a cheesy kick, incorporate different grated cheeses into the dough.
4. Let the Dough Cool: Allow the dough to cool slightly before shaping the sorullitos. This makes it easier to handle and shape without burning your hands.
5. Consistent Sizing: Try to make sorullitos of similar size to ensure even frying. This ensures that they cook uniformly, resulting in a consistent texture and color.
6. Preheat the Oil: Ensure that the oil is properly preheated before frying. The ideal temperature is around 350-375°F (175-190°C). Using a thermometer is a good way to maintain control over the frying temperature.
7. Flip Carefully: When frying, flip the sorullitos carefully using tongs or a slotted spoon. This helps ensure an even golden brown color on all sides.
8. Drain Excess Oil: Once fried, place the sorullitos on a paper towel-lined plate to absorb excess oil. This step ensures they remain crispy and not overly oily.
9. Serve Immediately: Sorullitos are best enjoyed fresh and hot. Serve them immediately with your favorite dipping sauce, such as mayoketchup, for the ultimate experience.
10. Dough too Dry or too Wet: If dry add one tablespoon of water while whisking in the pan before adding the cheese. If too when add 1 tablespoon of cornmeal while whisking.

Frequently asked questions:
Can sorullitos be made in advance?
Yes, sorullitos can be made in advance. Store them in the refrigerator for a day or two, or freeze them for longer storage. Reheat in the oven or microwave before serving.
Can I freeze sorullitos?
Yes, sorullitos can be frozen for up to 2-3 months. Freeze them in a single layer on a baking sheet before transferring to a freezer bag, separating layers with parchment paper.
Can I reheat sorullitos?
Yes, sorullitos can be reheated. Use an oven for optimal crispiness or a microwave for smaller batches. Reheat until they are warmed through.
How do I prevent sorullitos from getting soggy?
Allow sorullitos to cool to room temperature before storing them. Store them in an airtight container with parchment paper between layers to prevent sticking.

Nutrition​

Calories: 329kcal | Carbohydrates: 31g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 865mg | Potassium: 186mg | Fiber: 4g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 0.3mg | Calcium: 283mg | Iron: 1mg