Sorullitos de Maíz y Queso
Swap your mozzies for these delicious Puerto Rican corn meal fritters!
There are quite a few fried snacks that yell, "Puerto Rico!" and sorullitos or sorullos are definitely one of our favorites along with bacalaitos and bolitas de queso.
These Puerto Rican corn fritters are such a nostalgic snack for me. We eat sorullitos everywhere, and in any meal. We don’t care if it's during breakfast with some coffee or at dinner time with some mayoketchup. You can find them at celebrations like birthdays and Christmas, but also in moments where comfort is needed.
Sorrullitos are super easy to make and come in many different forms, all equally delicious. They can be sweeter or more savory, filled with cheese or without, made snack-sized or a bit heftier. We like to make our sorullitos on the sweeter side, stuffed with cheese, and on the smaller side so that one can easily dip away on the mayoketchup.
Every generation and household has a very different way of making sorullitos, so this recipe can be modified any way you like. This is just the way that I have learned through my experience in kitchens in Puerto Rico. This receta is not my mom's or my abuelita’s, it's my own based on my sorullito preferences. I encourage you to try it out and find your favorite way to make them! Sorullitos make perfect party snacks or a classic “surtido”. For dipping, we added a shake of Loisa's Adobo to our mayoketchup and broke out Loisa's Sofrito for an herby option.
About Eat Rico
Sorullitos de Maíz y Queso
1 cup of cornmeal
1 1/2 cups of water
1/2 tsp of salt
- 1 tbsp of sugar
1 tsp garlic powder
Frying oil of choice, such as avocado oil
32 oz cheese of choice, such as mozzarella
Making the Corn Dough
In a medium stockpot over medium heat, add 1 ½ cups of water and bring to a boil. Once boiling, add salt and sugar.
Next, slowly mix in the cornmeal with rubber spatula or a whisk. Season with garlic powder and continue to mix until a soft dough is formed.
Remove from heat and allow the mixture cool down for ~5 minutes.
Forming & Cooking the Sorullitos
Slice the cheese into sticks, about 1 inch in length.
Scoop out a ball of dough and shape into a log with your hands, about 1 ½ inches in length. Add a stick of cheese at then center, then cover the cheese completely with the dough. Repeat with the remaining dough. If your dough is too sticky, wet your hands to make it easier to handle.
If you’d like to prepare these in advance and save them for later, you can freeze them in an airtight container until ready to cook. (Note: it’s okay to fry these frozen so no thawing time is needed).
In a heavy-bottomed saucepan or skillet, add ~1 inch of frying oil and heat to about 350 degrees. Working in batches, fry the sorullitos until golden brown (~ 3-4 minutes.) Remove from oil with Skimmer and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce, like mayoketchup or Loisa Sofrito!
What you'll need:
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