Latin Corn Fritters – Sorullitos de Maíz

Sorullitos de Maíz are very similar to Hush Puppies with a super crunchy outer crust and a creamy middle section that is buttery and sweet.
By Yadsia G. Iglesias

Sorullitos de Maíz (Corn Fritters)

It’s funny how life changes in an instant. I had been planning this post for a week. I knew exactly what to write and what recipe to use, even had a full sketch of the photo composition. In a matter of a few hours, we were informed Hurricane Irene was making its way into the Caribbean. All my priorities changed immediately.

Here in Puerto Rico, we are used to hurricanes, we know exactly what to do to get ready, but no one ever thinks of the aftermath. We were left with no power or water for four days, even longer in some areas. People then start saying that events of this nature bring us back to the times of our ancestors, who had no power or running water. As annoying as it may be, it’s true.

We are forced to feed ourselves in creative ways, trying not to get every meal out of a can. I’m lucky to have a small gas stove and a BBQ to use under these circumstances. As I tried every day to cook all of the perishables, like meat and dairy, before they went bad, I started to crave comfort foods. Pasta is usually my go-to meal when it comes to comfort foods, but that wasn’t an option.

Then I started thinking that summer couldn’t go away without eating something fried. The true nature of latin comfort foods. For a few days my family had been encouraging me to post a recipe for Sorullitos de Maíz (Corn Fritters). If you’ve ever been to Puerto Rico, you have probably seen them on every menu. They’re delicious and easy to make. Even if you haven’t tried them before, you’ve probably tried at least something similar.

Only four ingredients, plus water.Sorullitos de Maíz are very similar to Hush Puppies. They are basically deep fried Polenta sticks, to give you another example. After preparing the dough, which is almost cooked through, you just have to shape and deep fry them. The final result is a super crunchy outer crust with a creamy middle section that is buttery and sweet.

When researching the recipe I couldn’t find just one, apparently there are many ways to prepare Sorullitos. Some people add cheese, others add butter or milk. I went with the advice of both my Grandmothers and my Aunt on how to prepare them, this is the recipe I came up with. Nothing better than experienced home cooks to help you out.

Shape them into sticks or small rounds.

4.8 from 4 reviews
Sorullitos de Maíz (Corn Fritters)
Prep Time
Cook Time
Total Time
Deep fried Corn Fritters
Recipe Type: Appetizer
Serves: 20-25 pieces
  • 10 ounces (285g) Corn Meal
  • 1 tsp Salt
  • 3 tbsp Sugar
  • 1 tbsp Butter
  • 2 cups Water
  • 2 cups of Oil (for frying)
  1. In a small saucepan, bring to a boil the water, salt, sugar and butter.
  2. Turn the heat down to low, add one cup of the corn meal and mix well with a whisk.
  3. Using a spatula, add the remaining corn meal until well incorporated. It should be very thick, dry enough for you to handle easily by hand. Add more corn meal if necessary.
  4. Let it cool down a bit before handling.
  5. Form the Sorullitos by scooping about three tablespoons, forming a ball first, then rolling on your hand into a stick about three inches long (7 cm).
  6. Heat the oil, and fry until they achieve a deep yellow color.
  7. Serve warm.
Instead of sticks, shape them into small rounds if you prefer.

Yadsia G. Iglesias

Yadsia G. Iglesias

Born and raised in Puerto Rico Yadsia has a B.A. in Early Childhood Education and is currently trying to survive an M.B.A. Her goal is to convey her Afro-Caribbean heritage through food.

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Originally Published: August 29, 2011

30 Responses to Latin Corn Fritters – Sorullitos de Maíz

  1. Tamara Novakoviç

    Tamara Novakoviç Reply

    August 30, 2011 at 9:04 am

    I’ve never deep fried polenta, I really like this idea

  2. Tina Reply

    August 30, 2011 at 3:48 pm

    These look crunchy and delicious!

  3. Heather Jacobsen Reply

    September 4, 2011 at 4:19 pm

    Like you just said, anything deep fried has to taste good! I’m glad you survived the hurricane.

  4. steve Reply

    February 24, 2012 at 3:11 pm

    can these be made ahead and frozen for later frying ?

  5. Yadsia G. Iglesias

    Yadsia Reply

    February 25, 2012 at 10:58 am

    Steve: Yes! You can make as many as you want, freeeze them and fry them later. They keep in the fridge for 4-6 months.

    • steve Reply

      February 26, 2012 at 11:01 am

      thank you!

  6. pedro de jesus Reply

    April 19, 2012 at 7:06 pm

    es como mi mama los hacia muy ricos .. esta receta la voy a preparal para ver si me que dan como mi mamam ,,gracia por su linda labor de ensenar com uno cosinar..

  7. Yasmine Reply

    June 28, 2012 at 7:37 pm

    Try it with some cheese in the middle that’s how we made it growing up in Isabela PR

    • Nancy Rosario-Layne Reply

      October 20, 2012 at 1:37 pm

      Yasmine, it has been over four month since your post about Sorullitos,today 10/20/12 I told my son I was going to make him some soruollitos the kind he used to have at my father’s house and my father was from Isabella, PR. He used to make them with the cheese in the center. It brought tears to my eyes when I read that this is how your family made them in Isabella. My father is gone now, but today he will be with me making Isabella’s sorullitos.

  8. Janet Reply

    July 18, 2012 at 9:31 am

    My mom would make these for us and now I would like to try to make them for myself.

    Thank You for the memories.

  9. Josie Reply

    October 12, 2012 at 7:42 am

    Delicious and on point. My family loves it without the cheese.

  10. Lorraine Lopez Reply

    October 23, 2012 at 11:05 pm

    I have been looking for this recipe for a while now. They make me think of my mom who used to make them for us. Miss her so much but I will be thinking of her when I make them for my kids tomorrow. My daughter remembers and has been asking me to make them for ages and all I could deliver was mush! So thanks for the recipe!!!

  11. Manuel Perez Reply

    December 18, 2012 at 3:32 am

    Una receta sencilla y practica pero la salsita de mayonesa y ketchup (thousand island), no puede faltar.
    Gracias por el esfuerzo de mantener la cultura cultura culinaria boricua viva y vibrante!

  12. Roberto Lugo Reply

    January 9, 2013 at 1:18 pm

    My mother has been making these forever, we eat them with gandules secos. I core them out and fill them with the gandules (secos). That is how we eat them in our part of the island.

    She will also add more sugar and they become sweeter/delicious and be eaten by themselves.

  13. Roberto Lugo Reply

    January 9, 2013 at 1:37 pm

    Going to try your recipe see how it compares to my mothers.

  14. Bren Besch Reply

    January 20, 2013 at 12:53 am

    I’ve been looking for this recipe….used to eat in a restaurant that had these….love them. Thanks!

  15. Edwin Perez II Reply

    February 2, 2013 at 8:16 am

    These are great in the morning with eggs. I think i’m going to have that right now.

  16. Mary payne Reply

    April 10, 2013 at 10:05 pm

    What do you put in the ketchup and mayo dip? Is it garlic?

    • Yadsia G. Iglesias

      Yadsia Reply

      April 11, 2013 at 8:07 pm

      Yes, Mashed garlic!

  17. jaime fonseca Reply

    April 21, 2013 at 9:15 am

    esta receta es la que es hay otras que no saben bien pero esta esta como manda muchas gracias

  18. nilda(aguadilla) Reply

    May 20, 2013 at 8:30 pm

    what kind of cheese do u recommend

  19. Patria Arce Reply

    May 22, 2013 at 3:20 pm

    Just make some sorullos puerto rican style for my grandkids.

  20. Sally Reply

    October 3, 2013 at 11:39 pm

    Can I use milk instead of water?

  21. Shirley Ortiz Reply

    December 26, 2013 at 3:13 pm

    I have been looking for a sorullo recipe for a long time now. My mother makes the best sorullos and even though I’m a cook at heart, I have never been able to make sorullos like she makes them. My sorullos always come out hard. She makes them by sight. Never meassures the ingredients. so just this weekend I was asking her to come up with a recipe so I could make them. Then today, I decided to do a google search and your recipe came up. Thank you so much because I will definately be trying your recipe. I will be filling it with cheese. My mom uses the traditional frying cheese used by Dominicans, it’s delicious. Another cheese that tasted very good inside the sorullos is the american cheese. Yummy.

  22. Tabitha Colon Reply

    January 24, 2014 at 8:21 pm

    Just made them with empanadas con carne .. EXCELLENT !! I’m 18 and home from college and wanted to do something different.

  23. Lola Reply

    September 14, 2014 at 9:57 pm

    My mother in law makes the best sorullos in the world. She uses milk instead of water. Is the milk interchangeable with the water?

  24. Benita Reply

    October 12, 2014 at 7:40 pm

    what did i do wrong. they got to hard

  25. Elaine Reply

    December 29, 2014 at 7:31 pm

    When I make these, they fall apart when frying. What am I doing wrong?

  26. Pingback: Latin Corn Fritters ~ Sorullitos de Maiz | MySpicyKitchen

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