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Latin Corn Fritters – Sorullitos de Maíz

Latin Corn Fritters – Sorullitos de Maíz

Sorullitos de Maíz (Corn Fritters)

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.

See Also

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.

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Sorullitos de Maíz (Corn Fritters)

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4.9 from 9 reviews

  • Author: Yadsia G. Iglesias
  • Total Time: 30 minutes
  • Yield: 20-25 pieces 1x


Deep fried Corn Fritters


  • 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.

  • Prep Time: 25 mins
  • Cook Time: 5 mins
View Comments (42)
    • 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.

  • 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.

  • 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?

  • 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! :-)

  • 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?

  • 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!

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