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.
Ingredients
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1¼ cups finely ground cornmeal
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2 cups water
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1 tbsp butter
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1 tsp salt
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2–4 tbsp granulated sugar (adjust to taste)
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1 cup shredded cheddar cheese (about 4 oz)
Instructions
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Boil the Base
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In a medium saucepan over medium heat, combine water, salt, sugar, and butter.
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Stir and bring to a boil.
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Add Cornmeal
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Slowly add the cornmeal while whisking constantly to avoid lumps.
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Switch to a sturdy spoon and stir for 3–5 minutes, until the dough thickens into a soft ball.
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Incorporate Cheese
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Remove from heat, add the shredded cheddar, and mix until fully melted and incorporated.
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Cool & Adjust Texture
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Let the dough cool until comfortable to handle.
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If crumbly, mix in a little warm water. If sticky, sprinkle in more cornmeal.
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Aim for a smooth, springy dough with no lumps.
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Shape the Sorullitos
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Scoop about 1 tablespoon of dough and knead it lightly with your fingers.
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Shape into logs about 3 inches long and ½ inch thick.
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Repeat with remaining dough.
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Fry
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Heat at least 1 inch of oil in a skillet or saucepan to 350°F (175°C).
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Fry sorullitos in batches for 3–4 minutes, turning occasionally, until golden brown.
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Avoid overcrowding the pan.
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Drain & Serve
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve hot — plain or with mayo-ketchup dipping sauce.
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💡 Tip: For an extra flavor boost, try mixing in finely diced jalapeños or a pinch of smoked paprika with the cheese.
Tips for the Best Sorullitos de Maíz
- Use finely ground cornmeal. Coarse cornmeal makes the dough gritty and more difficult to shape.
- Add the cornmeal gradually. Whisk as it goes into the boiling liquid, then switch to a sturdy spoon once the mixture becomes too thick for a whisk.
- Look for a moldable dough. It should pull together into a soft, cohesive mass that holds its shape without sticking heavily to your hands.
- Don’t add raw cornmeal immediately if the dough seems sticky. Warm dough naturally feels softer. Let it cool for a few minutes first. If it is still unusually loose, return it to low heat briefly and stir until some of the excess moisture cooks away.
- Shape while the dough is still slightly warm. Once completely cold, the cornmeal mixture becomes firmer and more likely to crack while you roll it.
- Keep the sorullitos similar in size. Logs about 3 inches long and ½ inch thick cook evenly and give you a crisp exterior without leaving the middle cold.
- Keep the oil close to 350°F (175°C). Cooler oil makes the sorullitos greasy, while excessively hot oil browns the outside before the center heats through.
- Fry in small batches. Adding too many at once drops the oil temperature and prevents the crust from crisping properly.
Can I Make Sorullitos Ahead?
Yes. Shape the sorullitos, arrange them in a single layer on a parchment-lined tray, cover, and refrigerate until you’re ready to fry them.
For longer storage, freeze the shaped uncooked sorullitos on a tray until firm, then transfer them to a freezer-safe container or bag.
They can be fried from frozen. Add them carefully to the hot oil and allow a little extra cooking time so the centers heat through.
How to Store Leftover Sorullitos
Let cooked sorullitos cool, then place them in an airtight container and refrigerate within 2 hours.
Use refrigerated leftovers within 3–4 days.
They will soften in the refrigerator, so reheating them with dry heat works much better than microwaving.
How to Reheat Sorullitos
For the best texture, reheat them in an air fryer or oven.
Air fryer: Heat at 350°F (175°C) for about 4–6 minutes, or until hot and crisp.
Oven: Arrange on a baking sheet and heat at 375°F (190°C) for about 8–10 minutes.
The microwave will warm them, but the outside will become soft rather than crisp.
Can You Freeze Cooked Sorullitos?
Yes, although I prefer freezing them before frying because the finished texture is better.
If freezing cooked sorullitos, let them cool completely, freeze them in a single layer, then transfer to a freezer-safe container. Reheat straight from frozen in the oven or air fryer until hot and crisp.
What to Serve with Sorullitos
Sorullitos are especially good served hot with mayo-ketchup, the Puerto Rican dipping sauce made from mayonnaise and ketchup, often with a little garlic or seasoning added.
They can also be served as an appetizer, snack, or side dish alongside grilled or roasted meats.
FAQ
Why are my sorullitos falling apart?
The dough is usually either too dry or hasn’t come together fully during cooking.
If it cracks badly while shaping, work in a very small amount of warm water until it becomes pliable. If it feels loose and sticky instead, let it cool slightly before changing the recipe, because warm cornmeal dough naturally firms as it sits.
Why are my sorullitos greasy?
The frying oil was probably too cool or the pan was overcrowded.
Keep the oil near 350°F (175°C) and fry in small batches so the temperature doesn’t drop sharply when the sorullitos go in.
Can I make sorullitos without cheese?
Yes. Cheese is a popular addition, but it isn’t required. Leave it out for a simpler sweet-and-salty cornmeal sorullito.
Can I use another cheese?
Yes. Cheddar works well, but other good melting cheeses such as Monterey Jack, Gouda, or American cheese can also be used.
Are sorullitos the same as corn fritters?
They’re often described in English as Puerto Rican corn fritters, but the method is different from many American-style fritters. Sorullitos start with a cooked cornmeal dough that is shaped into small logs before frying rather than spooning a loose batter directly into the oil.
