Puerto Rican Cornmeal Fritters (Sorullitos de Maíz) are made with a cornmeal dough mixed with shredded cheese and then shaped like a cigar. They are fried and served as an appetizer, a side order or as a snack. We love to dip the sorullitos in a MayoKetchup sauce.
When I stayed for 2½ months in Puerto Rico this past Spring, I noticed that the sorullitos appeared in most restaurant menus, including kiosks and food trucks. Today, the sorullitos are very popular compared to 40 years ago when I was living in Puerto Rico.
There are many different versions of preparing the Puerto Rican Cornmeal Fritters. Some individuals add a lot of sugar while others prefer little to no sugar, depending on your taste. Strips of cheese can also be placed in the middle of the cornmeal dough instead of the shredded cheese.
Two Main Ingredients for Puerto Rican Cornmeal Fritters!
There are two types of cornmeal in the Latin markets: Coarse and Fine. For this recipe, purchase the Fine Yellow Corn Meal.
You can purchase Edam cheese that is covered in a red wax casing or in wedges. Edam cheese is a popular Dutch cheese in Puerto Rico. It has a sweet, mellow nutty flavor.
Preparing the Cornmeal Batter!
In a 2.5-quart saucepan over medium high heat, pour 2 cups of water, add 4 tablespoons of sugar and 1 teaspoon of lite salt (or to taste). Stir all the ingredients until well blended and bring the liquid to a boil.
Once the liquid is boiling, add 1-1/2 cups of fine yellow corn meal. Turn off the induction cooker.
Using a spoon, stir continuously the cornmeal mixture until it thickens. This usually takes a minute. The cornmeal batter has the right consistency.
Add 1 cup of shredded Edam cheese or the cheese of your preference.
Stir until the cheese is incorporated into the cornmeal batter.
The cornmeal batter is not sticking to the bottom or sides of the saucepan. The cornmeal batter is ready.
Remove the cornmeal batter from saucepan and into a bowl. Set bowl aside for several minutes to slightly cool before handling. The next step is to shape the dough like a cigar.
Shaping Cornmeal Dough into a Cigar!
Make sure your hands are clean. Measure 1 heaping tablespoon of the cornmeal batter.
With the palm of your hands, roll into a ball.
Place the ball of dough on top of cutting board and roll until it has a cylinder shape of 3 to 3½ inches in length. The width is approximately ¾ inches.
Round the ends with your fingers.
Once the dough is shaped into a cigar, place each one on a baking pan lined with wax paper. Continue this process with the remaining cornmeal dough.
This recipe will yield approximately 28 Puerto Rican Cornmeal Fritters (Sorullitos). The next step is to fry them in a skillet
Frying the Puerto Rico Cornmeal Fritters!
In a 10-inch skillet, heat 1 cup of Canola oil to 365°F. Place the sorullitos into skillet and fry until crispy and golden brown on one side.
After 3 minutes of frying, check if they are golden brown.
Turn them over to the other side to crisp. Continue frying until both sides are golden brown.
After 4 minutes of frying, the sorullitos are crispy and golden brown on both sides. Remove the cornmeal fritters from the skillet and place them on a plate lined with paper towels to absorb the excess oil. Continue this process for the remaining sorullitos.
Serving the Puerto Rican Cornmeal Fritters (Sorullitos)!
The sorullitos (cornmeal fritters) have a crispy golden-brown color. They are usually served with Mayo Ketchup as a dipping sauce.
The Sorullitos have a soft and moist texture inside with a crispy outer crust.
Click on the button below to watch my YouTube Video on How to Prepare Sorullitos de Maíz (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.Print
Sorullitos are made with a cornmeal dough mixed with shredded cheese and shaped like a cigar. They are fried and served as an appetizer, a side order or as a snack.
- 2 cups Water
- 4 tablespoons Sugar
- 1 teaspoon of lite Salt (or to taste)
- 1–1/2 cups of Fine Yellow Corn Meal
- 1 cup Shredded Edam Cheese
- 1 cup Canola Oil
- Pour water into a 2.5 quart saucepan. Add the sugar and salt. Stir the ingredients until well blended. Bring the liquid to a boil.
- Add the cornmeal and turn off the heat. With a spoon, stir continuously until the cornmeal thickens. This usually takes about 1 minute.
- While the cornmeal mixture is still warm, add the cheese. Stir until the cheese is incorporated into the cornmeal batter. The cornmeal batter is ready when it is not sticking to the bottom or sides of the saucepan.
- Remove the cornmeal batter from saucepan and into a bowl. Set bowl aside for several minutes to slightly cool before handling.
- Measure 1 heaping tablespoon of the cornmeal batter and roll into a ball with the palm of your hands.
- Place dough ball on a cutting board and roll until it has a cylinder shape of 3 to 3½ inches in length. The width is approximately ¾ inches.
- With your fingers, round the ends and place each one on a cookie sheet lined with wax paper. Continue this process.
- Heat oil in a 10 or 12-inch skillet at 365°F.
- Fry cornmeal fritters until golden brown on both sides.
- Place on a plate lined with wax paper to absorb the excess oil.
- Serve warm and with Mayo Ketchup sauce.
- Category: Appetizers
- Method: Boiling
- Cuisine: Puerto Rican
Keywords: Cornmeal Fritters, Sorullitos