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.  

Ingredients for Sorullos de Maiz

For this straightforward recipe, you only need six simple ingredients:

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

What type of cheese to use? 

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. 

How to Make Sorullos de Maíz 

The whole process takes less than 5 minutes to make, and you only need a single pot (a saucepan). 

  1. Prepare the pot – Heat the water with the sugar, salt, and butter. Stir to melt the butter. 
  2. Add the cornflour – When the water starts to gently bubble, add the yellow cornflour (not cornstarch). I use Yellow Harina Pan because I always have it in my house — you know, a Venezuelan can’t live without arepas. 
  3. Stir – At this point, it’s probable that some clumps will appear. Lower the temperature and stir constantly to smooth the mixture.
  4. Add cheese – 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. 

PRO TIP: 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. 

Important

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. 

  1. Make 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. I like to do it on parchment paper to avoid them sticking to my countertop. 
  1. Fry Finally, fry the sorullos de maiz using vegetable oil like canola or sunflower oil. You can also use a deep fryer or air fryer for better results. Fry until all the sides are golden and crispy. 

How to Serve

When it comes to serving Sorullitos de Maiz, you want to enjoy them at their crispy best! They’re perfect as an appetizer, snack, or even a side dish.

If you serve these beauties as an appetizer you can pair them with a simple “salsa rosada”, a sauce made with mayo and ketchup (mix equal parts mayonnaise and ketchup with a splash of garlic powder). It doesn’t get easier than this.

For something with a bit more kick, a spicy cilantro or avocado dipping sauce works wonders. They’re best enjoyed fresh out of the fryer while they’re still warm and crunchy. Serve them alongside a hearty bowl of soup, a plate of rice and beans, or as part of a tapas-style spread with other Puerto Rican favorites.

Can You Make Sorullitos de Maiz Ahead?

This is not the best food to store after frying. The magic of these delicious appetizers is their crispiness. If you take them to the fridge and then reheat them, they will get so soggy that they will break down and become a shadow of what they once were.

However, you can prepare most of it ahead of time before frying. Make the dough and give shape to the sorullitos, then store them in the fridge or freeze them using freezer bags, airtight containers or cling wrap.

If stored in the fridge, you can take them directly to the fryer to reheat. If stored in the freezer, let them thaw for 10 minutes before taking them to the fryer. The dough is a bit thick, so if you don’t let it thaw for a bit, you may end up with the inner cheese still cold after frying.

Puerto Rican Sorullitos de Maíz

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!
4.89 from 9 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast
Cuisine puerto rican
Servings 8 sorullitos
Calories 171 kcal

Equipment

Ingredients
 
 

  • 1 ½ cup yellow corn flour
  • 1 ¼ cup water
  • ¼ cup sugar
  • 2 tbsp butter
  • 1 cup shredded cheese
  • 1 tsp salt
  • frying oil

Instructions
 

  • In a saucepan, pour the water and bring it to a gentle boil.
  • Add the sugar, salt, and butter. Stir to melt the butter.
  • Add the yellow corn flour. Lower the temperature and stir constantly to dissolve clumps.
  • Add ½ cup of cheese and stir to melt it.
  • 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.
  • 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.
  • 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.
  • Fry the sorullos de maíz until they are golden/ brown and crispy outside. Let them rest over absorbent paper and serve.

Nutrition

Nutrition Facts
Puerto Rican Sorullitos de Maíz
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 404mg18%
Potassium 69mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin A 183IU4%
Calcium 102mg10%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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