Sorullitos de Maíz Easy Recipe

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Sorullitos de Maíz recipe, aka Sorullos, are the most fantastic corn fritters from Puerto Rico that are soft inside and crispy outside. In Puerto Rico, these fritters are served as breakfast, appetizers, or as a side dish. You can add some cheese to make it the best snack ever!

Sorullitos de Maíz is just like hush puppies or corn nuggets with a super crispy outer crust filled with a sweet, buttery, and creamy filling on the inside.

Sorullitos de Maíz Recipe

When it comes to Sorullitos, you’ll find dozens of recipes online. Some add milk and butter, others keep it simple with just cheese — but nothing beats a family recipe. This version comes straight from my aunt and both of my grandmothers, and trust me, home cooks know best.

One of the great things about Sorullitos is how versatile they are. You can make them completely savory with little or no sugar, or add a few tablespoons of sugar for a touch of sweetness. A sweeter version has a donut-like vibe — my personal favorite, just like the way I make cornbread.

Cheese choice is flexible, too. I usually go for sharp cheddar, but Gouda, Edam, or even American cheese work beautifully. Some people even mix cheeses for extra flavor. While some recipes call for stuffing each Sorullito with a slice of cheese, I prefer mixing the cheese right into the dough — it’s faster and easier.

If you do want that gooey, cheesy center, simply place a small cube of cheese in the middle while shaping the dough, then pinch it closed tightly. The dough should be smooth, springy, and flexible — not crumbly or sticky. If it’s too crumbly, add a splash of warm water; if it’s too sticky, sprinkle in a little more cornmeal until you get the perfect texture.

Once your dough is ready, scoop a rounded tablespoon and roll it into a small log about 3 inches long. Repeat until you’ve used all the dough, then fry them in hot oil until golden brown.

Sorullitos are best served fresh and hot, but they’re still tasty at room temperature. Serve them with your favorite dipping sauce — mayo-ketchup, hot sauce, or even honey are all delicious options.

These Puerto Rican cornmeal fritters are one of the easiest and most adaptable recipes you’ll ever make. They’re perfect for breakfast with coffee, as a snack, or even as a side dish for lunch or dinner. Just be warned: if you make a batch, don’t expect leftovers… everyone will eat them up fast!

Ingredients

• 1¼ cups finely ground cornmeal

• 2 cups water

• 1 tbsp butter

• 1 tsp salt

• 2–4 tbsp granulated sugar (adjust to taste)

• 1 cup shredded cheddar cheese (about 4 oz)

Instructions

1. Boil the Base

   • In a medium saucepan over medium heat, combine water, salt, sugar, and butter.

   • Stir and bring to a boil.

2. Add Cornmeal

   • Slowly add the cornmeal while whisking constantly to avoid lumps.

   • Switch to a sturdy spoon and stir for 3–5 minutes, until the dough thickens into a soft ball.

3. Incorporate Cheese

   • Remove from heat, add the shredded cheddar, and mix until fully melted and incorporated.

4. Cool & Adjust Texture

   • Let the dough cool until comfortable to handle.

   • If crumbly, mix in a little warm water. If sticky, sprinkle in more cornmeal.

   • Aim for a smooth, springy dough with no lumps.

5. Shape the Sorullitos

   • Scoop about 1 tablespoon of dough and knead it lightly with your fingers.

   • Shape into logs about 3 inches long and ½ inch thick.

   • Repeat with remaining dough.

6. Fry

   • Heat at least 1 inch of oil in a skillet or saucepan to 350°F (175°C).

   • Fry sorullitos in batches for 3–4 minutes, turning occasionally, until golden brown.

   • Avoid overcrowding the pan.

7. Drain & Serve

   • Transfer to a paper towel-lined plate to drain excess oil.

   • Serve hot — plain or with mayo-ketchup dipping sauce.

💡 Tip: For an extra flavor boost, try mixing in finely diced jalapeños or a pinch of smoked paprika with the cheese.

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