Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe

An overhead photo of sorullitos on black plates with mayoketchup.

Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe

Make these cheesy, crunchy appetizers for your next tapas party.

5 from 7 votes

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Course: Appetizer

Cuisine: Puerto Rican

Keyword: boricua food, corn fritter, tapas

Prep Time: 5

Cook Time: 30

Servings: servings

Calories: 329kcal

Author: Analida Braeger

Ingredients

Sorullitos ingredients:

2 cups Water
1 ¼ tsp Salt
½ tsp Sugar
1 ½ cups Corn meal fine
1 cup Gouda shredded, Edam cheese also works

Mayoketchup ingredients:

2 tbsp Mayonnaise
1 tbsp Ketchup
1 clove Garlic microplaned

Instructions

Make the sorullitos:

Heat the water over medium-high heat and bring to a boil. Add the sugar and salt.
Gradually whisk in the cornmeal then reduce the heat to low.
Continue whisking on low heat until all the water is absorbed and the dough pulls away from the sides of the pot. This takes 3-5 minutes.
Transfer to a heatproof bowl, mix in the shredded cheese until melted and incorporated.
Allow the cornmeal mixture cool until you can safely handle it.
Divide the dough into 24 equal pieces and roll each into a 2 inch to 3 inch cigar shaped fritter.
Heat a large pan with 1 ½ inches of oil on medium until is reaches 350°F.
Fry the fritters in batches of 3. Gently drop them in the oil and allow them to turn golden brown on one side and then flip them over.
Place on a cooling rack over paper towels and allow them to drip.

Make the mayoketchup:

Combine the mayonnaise, ketchup and garlic in a small bowl. Stir until thoroughly combined.

Notes

Tips:

Use Fine Cornmeal: Opt for fine cornmeal to achieve a smoother texture in your sorullitos. The fine grind ensures a cohesive and easy-to-work-with dough.
Proper Consistency: When cooking the cornmeal mixture on the stove, aim for a thick, dough-like consistency. Stir continuously to avoid lumps and ensure that the mixture is well-cooked before shaping the sorullitos.
Experiment with Sugar and Cheese: Adjust the amount of sugar and cheese according to your taste preferences. If you enjoy a slightly sweet flavor, add sugar. For a cheesy kick, incorporate different grated cheeses into the dough.
Let the Dough Cool: Allow the dough to cool slightly before shaping the sorullitos. This makes it easier to handle and shape without burning your hands.
Consistent Sizing: Try to make sorullitos of similar size to ensure even frying. This ensures that they cook uniformly, resulting in a consistent texture and color.
Preheat the Oil: Ensure that the oil is properly preheated before frying. The ideal temperature is around 350-375°F (175-190°C). Using a thermometer is a good way to maintain control over the frying temperature.
Flip Carefully: When frying, flip the sorullitos carefully using tongs or a slotted spoon. This helps ensure an even golden brown color on all sides.
Drain Excess Oil: Once fried, place the sorullitos on a paper towel-lined plate to absorb excess oil. This step ensures they remain crispy and not overly oily.
Serve Immediately: Sorullitos are best enjoyed fresh and hot. Serve them immediately with your favorite dipping sauce, such as mayoketchup, for the ultimate experience.
Dough too Dry or too Wet: If dry add one tablespoon of water while whisking in the pan before adding the cheese. If too when add 1 tablespoon of cornmeal while whisking.

Frequently asked questions:

Can sorullitos be made in advance?

Yes, sorullitos can be made in advance. Store them in the refrigerator for a day or two, or freeze them for longer storage. Reheat in the oven or microwave before serving.

Can I freeze sorullitos?

Yes, sorullitos can be frozen for up to 2-3 months. Freeze them in a single layer on a baking sheet before transferring to a freezer bag, separating layers with parchment paper.

Can I reheat sorullitos?

Yes, sorullitos can be reheated. Use an oven for optimal crispiness or a microwave for smaller batches. Reheat until they are warmed through.

How do I prevent sorullitos from getting soggy?

Allow sorullitos to cool to room temperature before storing them. Store them in an airtight container with parchment paper between layers to prevent sticking.

Nutrition