Sorullitos de Maíz or Puerto Rican corn fritters are a popular appetizer made with cornmeal, stuffed with cheese, and fried to golden perfection. They are crisp on the outside and soft and fluffy on the inside. An ooey gooey cheese center makes this an irresistible, sweet-and-savory snack that everyone will love!
I am sharing my mami’s recipe because she is the QUEEN of sorullitos! If you know Negri, you know she’s best known for two things: sorullitos and pernil. Everyone knows when she receives company, there will always be good food on the table.
What are sorullitos?
Sorullitos are Puerto Rican corn fritters. These delicious fritters can be found in kiosks all over Puerto Rico, served with other delicious Puerto Rican appetizers like alcapurrias, bacalaitos, empanadillas, empanadas de yuca, and pinchos. Along with an ice cold Medalla beer, Malta, or piña colada, these are considered a delicacy on our island.
Typically they are filled with queso de papa (cheddar cheese) but they can also be stuffed with savory ground beef or picadillo. My mom always makes them without any stuffing and they are delicious. If you prefer a more simple sorullito, you can omit the cheese or meat.
Sorullitos de maíz ingredients:
- Fine cornmeal
- Butter
- Sugar
- Salt
- Water
- Cheddar cheese
*Find the full recipe below! You can also click the Jump to Recipe button at the top of this page.
How to make sorullitos de maíz?
Place a medium saucepan over medium heat. Add the water, butter, sugar, and salt.
Grease your hands with oil. Take about 3 tablespoons cornmeal dough, roll into a ball, add cheese to the center, (if using), then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
If you are stuffing the sorullitos with cheese, make sure to cover the cheese completely with dough. If you leave any cheese exposed or don’t cover with enough dough on the outside, the cheese will ooze out while frying and your hot oil may splatter.
Fry the sorullitos:
Place a large pan over medium high heat or to 350℉. Add oil until about halfway filled. Deep fry the sorullitos, working in batches of 3 or 4 at a time. I find that deep frying is the best method for evenly cooked, beautifully golden brown sorullitos.
Drain on paper towels and allow the sorullitos to cool on a cooling rack to prevent them from becoming soggy.
Make the mayo-ketchup dipping sauce:
Whisk mayonnaise and ketchup together in a bowl until well combined. Serve the sorullitos with the mayo-ketchup dipping sauce. Enjoy. ¡Buen provecho!
Sweet vs savory sorullitos:
The amount of sugar used in the sorullitos will depend on your preference. If you prefer savory sorullitos, you can omit the sugar or add just a little bit. If you prefer sweet sorullitos, you can add 3 to 4 tbsp of sugar. I like mine a little sweet, just the same way I like my cornbread. I feel the 2 1/2 tablespoons of sugar in this recipe give just the right amount of sweetness, without making them overly sweet.
What is the best oil for frying?
Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point making them great choices.
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Sorullitos de Maiz (Puerto Rican Corn Fritters)
Ingredients
Sorullitos
- 1 cup fine cornmeal
- 1 tbsp butter
- 2 1/2 tbsp sugar
- 1/8 tsp salt
- 2 cups water more if needed
- 1 cup cheddar cheese cut into sticks or shredded (optional)
Dipping sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
Instructions
Make the Sorullitos
- Place a medium saucepan over medium heat. Add the water, butter, sugar, and salt.
- Bring to a boil, then reduce the heat to low. Whisk in the cornmeal, a little at a time. If you add too much, too quickly it will get lumpy. Continue whisking as you add the cornmeal in small amounts for 3-5 minutes, or until the dough is soft and pliable.
- Remove from heat and allow to cool until you are able to handle with your hands. If the dough is dry, hard, or crumbly, add warm water a little at a time. If the dough sticks to your fingers, add a little more cornmeal. It should be soft and springy, like play dough.
- Grease your hands with oil. Take about 3 tablespoons cornmeal dough, roll into a ball, add cheese to the center, (if using), then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
- Place a large pan over medium high heat or to 350℉. Add oil until about halfway filled.
- Deep fry the sorullitos, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and place them on a cooling rack so that they can remain crisp.
Make the dipping sauce
- Whisk mayonnaise and ketchup together in a bowl until well combined.
- Serve the sorullitos with the mayo-ketchup dipping sauce. Enjoy. ¡Buen provecho!
Video
Notes
Sweet vs savory sorullitos:
The amount of sugar used in the sorullitos will depend on your preference. If you prefer savory sorullitos, you can omit the sugar or add just a little bit. If you prefer sweet sorullitos, you can add 3 to 4 tbsp of sugar. I like mine sweet, just the same way I like my cornbread.
Check out more Caribbean recipes!
Alcapurrias (Puerto Rican Fritters)
Bacalaitos (Cod Fish Fritters)
Empanadas de Yuca (Cassava Patties)
Churrasco with Chimichurri Sauce
Arroz con Gandules (Rice with Pigeon Peas)
Puerto Rican Potato Salad (Ensalada de Papa)
English 
Spanish 
Love sorullitos will do soon
Thank you for sharing your recipe mami!!
Delicious! What oil do you use?
Thank you! Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point so they are good oils for frying.
Ay mama! I made them yesterday and cooked them for breakfast 😋. My esposo loved them y quiere mas! Lol. Tytyty 😁! You now have two new followers! 🥰💖
I have thinking about living in Puerto Rico 🇵🇷 fell in love with the people and the land. This is a simple recipe to start out with. I will practice. Thank you
Thank you for sharing. I remember eating them when I a child. My foster mother was a great cook. And her food was delicious. I hope this sorullitos tastes like her. She was from the all school. I will try to make them. God bless you!