Puerto Rican Sorullitos de Maíz (Corn Fritters)

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Authentic sorullos or sorullitos de maíz y queso recipe. An easy 5 ingredients and 20 minutes Puerto Rican recipe. The perfect appetizer when I’m out of time!

Sorullitos de maíz y queso is one of the most versatile recipes out there. You can fill them with cheese, add a touch of sugar and eat them at breakfast (my favorite option), or just leave them savory and simple. A fun twist is to add a bit of guava jam with the cheese in the center. I just love that sweet and savory mix, like these cheese and guava pastries. 

Sorullitos are pretty similar to hush puppies but with a sweeter flavor and with no eggs and buttermilk.  

How to make the sorullos de maíz dough? 

This recipe is extremely easy. It takes less than 5 minutes to make and you only need a single pot (a saucepan). 

The ingredients are:

• 1 ½ cup yellow cornflour 
• 1 ¼ cup water
• ¼ cup of sugar
• 2 tbsp butter
• 1 cup shredded cheese (divided) 
• 1 tsp salt

The first step is to heat the water with the sugar, salt, and butter. Stir to melt the butter. 

When the water starts to gently bubble, add the yellow corn flour (not cornstarch). I use Yellow Harina Pan because I always have it in my house — you know, a Venezuelan can’t live without arepas. 

At this point, it’s probable that some clumps will appear. Lower the temperature and stir constantly to smooth the mixture.

When the mixture is homogeneous, add ½ cup of cheese and stir to melt. Remove from the stove. Here you have two options: adding all the cheese into the mixture or saving half of the cheese and using it to fill the center of the sorullitos for a melted gooey experience. 

The right consistency of the dough is pretty similar to mashed potatoes. You may need to add more water if you notice the dough is too hard. 

If they fall apart at the moment of shaping the sorullitos, then the dough needs more water. This is one of the most common problems with this recipe. Some cornflour brands require a slightly different amount of water for the right consistency. 

It’s better to shape the sorullos while the corn dough is warm. This dough gets harder to shape when it’s cold. 

This happens because the cheese and the butter inside the dough are softer and melted while warm. So, let the dough chill enough time to avoid burning yourself while handling it but not until it’s so cold that it’s hard to shape and will start to crack. 

I also like to use parchment paper to shape the sorullitos without it sticking to my countertop. 

What type of cheese is used for this corn and cheese fritters? 

The best options are: 

• Mozzarella 
• Cheddar cheese (for a strong flavor)
• Emmental 

Luckily, in my local grocery store, I can find a shredded cheese mix with these three types of cheese. 

To fill the sorullitos flatten a little ball of dough into an oval tortilla shape. Add ½ tbsp of cheese in the center and cover with dough (like in the picture). Shape the sorullitos into a cylinder using a clean surface. 

Finally, fry the sorullos de maiz using vegetable oil like canola or sunflower oil. You can also use a deep fryer for better results. Fry until all the sides are golden and crispy. 

If you serve these beauties as an appetizer you can pair them with a simple “salsa rosada”, a sauce made with mayo and ketchup. It doesn’t get easier than this.

4.89 from 9 votes

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Puerto Rican Sorullitos de Maíz

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Authentic sorullos or sorullitos de maíz y queso recipe. An easy 5 ingredients and 20 minutes Puerto Rican recipe. The perfect appetizer when I’m out of time!

Course: Appetizer, Breakfast

Cuisine: puerto rican

Keyword: puerto rican sorullos, sorullitos de maiz, sorullos

Servings: 8 sorullitos

Ingredients

• 1 ½ cup yellow corn flour
• 1 ¼ cup water
• ¼ cup of sugar
• 2 tbsp butter
• 1 cup shredded cheese
• 1 tsp salt
• Oil to fry

Instructions

1. In a saucepan, pour the water and bring it to a gentle boil.
2. Add the sugar, salt, and butter. Stir to melt the butter.
3. Add the yellow corn flour. Lower the temperature and stir constantly to dissolve clumps.
4. Add ½ cup of cheese and stir to melt it.
5. Let the dough chill until you can handle it without burning your hands. Don’t let it cool completely because it will be harder to shape.
6. On a clean surface, place a sheet of parchment paper or a silicone baking mat. Divide the dough into 8 individual balls. Grab one and flatten it like an oval tortilla.
7. Add ½ tbsp of shredded cheese in the center and fold the dough until you shape it like a cylinder. Use the clean surface to roll the sorullo until you get a nice cylinder shape. Repeat this process with the rest of the sorullitos.
8. Fry the sorullos de maíz until they are golden/ brown and crispy outside. Let them rest over absorbent paper and serve.

Maria Campos

I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.