Cornmeal Fritters

(Tortitas de Maíz)

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My aunt, Paulita, prepared these hot cornmeal fritters filled with Edam cheese many times for breakfast in Puerto Rico.  These delicious cornmeal fritters, however, are not always prepared the same way.  For instance, you can add shredded cheese or pieces of cheese to the cornmeal mixture.

I love these crunchy cornmeal fritters filled with melted cheese inside for a fulfilling breakfast meal.   In our household, the cornmeal fritters are served with a strong cup of Puerto Rican coffee.

A Little Bit of History!

The Taíno Indians cultivated the corn in Puerto Rico.  They would toast the kernels or dry the corn to convert into flour to make bread.   However, due to the frequent hurricanes, most of the corn crops were destroyed, making corn a scarcity in Puerto Rico.

The Corn Meal Used for Preparing Our Fritters!

Purchase the Corn Meal that is Coarse Yellow to make our cornmeal fritters.

The fine corn meal is used to make our popular surullos.

We are Ready to Prepare our Cornmeal Mixture!

In a bowl, mix cornmeal, flour and salt until well blended.

Add the margarine made with olive oil.

Cut margarine thoroughly into cornmeal mixture with a dough blender.

This step is optional.  You can add the remaining ingredients and stir until well blended.

What is Edam Cheese!

In Puerto Rico, we use Edam Cheese, which is a Dutch Cheese, for many recipes (shredded or cut into cubes).  It is the second most important cheese in the Netherlands.  Edam cheese is semi-hard, with a fat content of 40 percent.  It has a sweet, mellow nutty flavor.  The exported version is shaped into a ball and covered in a red wax casing.

Let’s Continue Preparing Our Cornmeal Mixture!

Pour warm milk and add the shredded cheese.

My mother likes to add sugar (1 tablespoon) to the cornmeal mixture for sweetness.  I prefer the cornmeal fritters without sugar.

Stir until all the ingredients are well blended.

Let stand for 3 minutes to allow the cornmeal to absorb the liquid.

Let’s Start Shaping the Cornmeal Fritters!

Scoop up cornmeal mixture with a medium size serving spoon.

Place entire hand over cornmeal mixture and gently press down to smooth the top of cornmeal batter.

Press also the sides of the cornmeal mixture for a smooth texture.

The cornmeal mixture is ready for frying.

Time to Fry the Cornmeal Batter!

Heat oil in skillet to 365°F.  Gently add cornmeal mixture by tablespoonfuls into the skillet.

Fry until golden on one side.

When cornmeal is golden on one side, turn the cornmeal fritters to the other side with a spatula.

Fry until they are golden on the other side.

Place on a plate lined with paper towels to absorb the excess oil.

Transfer the cornmeal fritters onto a large plate and serve warm with a cup of strong Puerto Rican coffee.

The center cornmeal fritter was inadvertently split opened to eat when I realized I forgot to take my final picture.  It was almost eaten!

The cornmeal fritters have a crunchy texture on the outside with a creamy and cheesy consistency in the inside!

Click on the button below to Watch my YouTube Video on How to Prepare Cornmeal Fritters!

Recipe and Nutritional Facts!

Nutritional Information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.


Cornmeal Fritters

  • Author: Aida's Kitchen
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 18 Fritters 1x


These cornmeal fritters are prepared with cheese for a delightful and satisfying crispy and cheesy breakfast snack!



  • 1½ cups corn meal (coarse yellow)
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt (low sodium) or to taste
  • 1 cup shredded Edam Cheese
  • 1 tablespoon margarine made with extra virgin olive oil
  • 1 cup warm skim milk
  • 1 cup canola oil for frying


  1. Blend together corn meal, flour and salt in a bowl.
  2. With a dough blender, cut margarine thoroughly into cornmeal mixture.
  3. Pour milk and add shredded cheese.
  4. Stir until all the ingredients are well blended.  Let stand for 3 minutes to allow the cornmeal to absorb the liquid.
  5. Heat oil in a skillet at 350°F.  Add cornmeal mixture by tablespoonfuls into the skillet.
  6. Fry until golden on both sides.
  7. Place on a plate lined with paper towels to absorb the excess oil.
  8. Serve warm with a strong hot cup of Puerto Rican coffee.

  • Category: Breakfast and Snacks
  • Cuisine: Puerto Rican

Keywords: Cornmeal Fritters

Nutritional Facts Disclaimer


Category: Appetizers, Breakfast, Recipes, Snacks

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