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
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.
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.
Sorullitos de Maíz (Corn Fritters)
Deep fried Corn Fritters
- Author: Yadsia G. Iglesias
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 minutes
- Yield: 20-25 pieces 1x
- 10 ounces (285g) Corn Meal
- 1 tsp Salt
- 3 tbsp Sugar
- 1 tbsp Butter
- 2 cups Water
- 2 cups of Oil (for frying)
- In a small saucepan, bring to a boil the water, salt, sugar and butter.
- Turn the heat down to low, add one cup of the corn meal and mix well with a whisk.
- 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.
- Let it cool down a bit before handling.
- 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).
- Heat the oil, and fry until they achieve a deep yellow color.
- Serve warm.
Instead of sticks, shape them into small rounds if you prefer.
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.
I’ve never deep fried polenta, I really like this idea
Like they say: anything deep fried tastes better!
These look crunchy and delicious!
Like you just said, anything deep fried has to taste good! I’m glad you survived the hurricane.
can these be made ahead and frozen for later frying ?
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.
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..
Try it with some cheese in the middle that’s how we made it growing up in Isabela PR
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.
My mom would make these for us and now I would like to try to make them for myself.
Thank You for the memories.
Delicious and on point. My family loves it without the cheese.
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!!!
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!
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.
Going to try your recipe see how it compares to my mothers.
I’ve been looking for this recipe….used to eat in a restaurant that had these….love them. Thanks!
These are great in the morning with eggs. I think i’m going to have that right now.
What do you put in the ketchup and mayo dip? Is it garlic?
Yes, Mashed garlic!
esta receta es la que es hay otras que no saben bien pero esta esta como manda muchas gracias
what kind of cheese do u recommend
Just make some sorullos puerto rican style for my grandkids.
Can I use milk instead of water?
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.
Just made them with empanadas con carne .. EXCELLENT !! I’m 18 and home from college and wanted to do something different.
My mother in law makes the best sorullos in the world. She uses milk instead of water. Is the milk interchangeable with the water?
what did i do wrong. they got to hard
When I make these, they fall apart when frying. What am I doing wrong?
These were absolutely delicious. I have been looking for this texture for the longest. I personally may use a little less sugar, but I am so happy you shared your recipe!! Thank you! :-)
Hi Yadsia! I tried this recipe, my friends and I loved it so much. :) Can these be frozen?
Loved this recipe. They came out tasting like how my Abuela used to make them. Thanks for sharing!
OMG! I just made regular hush puppies and was wondering if there was a Puerto Rican version. Going to make polenta, and try it this way next-THANK YOU! I will wait ti we stop being full from today’s meal first, but I can hardly wait!
I was born and raised in NY but learned to cook all PR dishes from my Mom. I make surollitos when I make asopao but I don’t know if they can be prepared and frozen to be fried later on?
Came out too salty!
What is the best corn meal to use? What brand?
Can these be made ahead? I was thinking of serving as an appetizer.
My mother would often make surollitos and I loved them! Thank you for sharing this recipe.
Someone gave me 2 bags of Goya P.A.N. masarepa flour. Could I use that to make your dish? Also what else besides arepas can I use the masarepa for ? Gracias
As many on here have said, I grew up with my abuela sending me the maza to make sorrullos and today I make them all on my own. Thank you for keeping the culture alive!!
I made these exactly as instructed and my puerto rican born father told me they tasted just like my grandma’s. I wanted to cry!
Your measurements are not correct. Too much water. Thank God I had extra cornmeal. Kindly consider testing your recipes before publishing. Is a good idea.