Living in Puerto Rico, we’re used to dealing with unpredictable weather. We’ve learned exactly what to do to prepare when a storm hits—but somehow, we’re never quite ready for the aftermath. Being without power or running water for several days (sometimes longer in certain areas) brings a unique perspective. People around me started saying how events like this transport us back to the simpler, yet tougher times of our ancestors, who managed without modern conveniences. Annoying as it may be, it makes you appreciate what you have a bit more.
In these times, cooking becomes both a challenge and a comfort. With limited options, we focused on creatively using perishable ingredients first, cooking dairy and meats quickly before they spoiled. While my usual comfort-food craving is pasta, that was off the table—literally—due to our situation.
Instead, I found myself craving something crispy, something fried. Because let’s face it, there’s nothing more comforting in Latin cooking than deep-fried deliciousness. My thoughts immediately turned to Sorullitos, also known as Sorullos or Sorullitos de Maíz, which are classic Puerto Rican corn fritters. They’re similar in concept to hush puppies or deep-fried polenta sticks—golden and crispy on the outside, soft and creamy in the middle, with a subtle sweetness that hits just the right note. 
The dough is partially cooked before frying, making it easy to shape into little logs. Frying gives them that irresistible crunch, while the inside remains buttery and smooth. It’s a simple but comforting snack, and exactly what we needed.
Sorullitos have many similarities to other corn-based fritters across cultures, but they have their own distinct charm. Some cooks add cheese, others might prefer them plain—it’s completely up to personal taste.
Whenever I feel uncertain about perfecting a traditional recipe, I turn to experienced home cooks for advice. In this case, my grandmothers and aunts knew exactly what to do. With their seasoned guidance, this recipe became an instant winner.
How to Make Puerto Rican Corn Fritters: Sorullitos de Maiz
Step 1: Boil the Liquid Mixture
In a small saucepan, combine water, salt, sugar, and butter.
Bring to a boil over medium-high heat.
Step 2: Prepare Cornmeal Dough
Reduce the heat to low.
Gradually whisk in 1 cup of the cornmeal until smooth.
Using a spatula, slowly stir in the remaining cornmeal until the dough is thick, firm, and easy to handle. (If the dough seems too sticky, gradually add additional cornmeal.)
Remove from heat and let cool slightly until it’s safe to handle.
Step 3: Shape the Sorullitos
Take approximately 3 tablespoons of dough and roll it into a ball in your palms.
Roll each ball into a stick shape about 2-3 inches (5-7 cm) long. Alternatively, shape them into small rounds if preferred.
Place the shaped sorullitos on a clean plate until ready to fry.
Step 4: Fry Sorullitos
Heat 2 cups vegetable oil in a deep pan or pot over medium-high heat to approximately 350°F (175°C).
Carefully place the sorullitos into the hot oil, frying in batches to avoid overcrowding.
Fry until golden and crispy, about 3-5 minutes, turning occasionally.
Step 5: Drain and Serve
Remove fried sorullitos using a slotted spoon and place them on paper towels to drain excess oil.
Serve warm.
Suggested Serving Options:
Traditionally served with a side of “Mayoketchup” (a blend of mayonnaise and ketchup).
Garlic aioli or spicy dipping sauces.
Alongside soups, salads, or grilled meats as a delicious side dish.
Recipe Notes and Success Tips:
Cornmeal Texture: Use fine cornmeal for a smoother texture.
Dough Consistency: Dough should be thick enough to shape easily without sticking to your hands.
Oil Temperature: Maintaining a consistent frying temperature helps achieve even cooking and crispiness.
Puerto Rican Corn Fritters: Sorullitos de Maíz
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
Crispy fried cornmeal sticks, sweet and savory,
perfect as an appetizer or snack.
Ingredients
- 10 ounces (285 g) fine cornmeal
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 cups (475 ml) water
- 2 cups (473 ml) vegetable oil
Instructions
- Boil the Liquid Mixture
- In a small saucepan, combine water, salt, sugar, and butter. Bring to a boil over medium-high heat.
- Prepare Cornmeal Dough
- Reduce the heat to low. Gradually whisk in 1 cup of the cornmeal until smooth. Using a spatula, slowly stir in the remaining cornmeal until the dough is thick, firm, and easy to handle. If the dough seems too sticky, gradually add additional cornmeal. Remove from heat and let cool slightly until it’s safe to handle.
- Shape the Sorullitos
- Take approximately 3 tablespoons of dough and roll it into a ball in your palms. Roll each ball into a stick shape about 3 inches (7 cm) long, or shape them into small rounds. Place the shaped sorullitos on a clean plate until ready to fry.
- Fry Sorullitos
- Heat 2 cups vegetable oil in a deep pan or pot over medium-high heat to approximately 350°F (175°C). Carefully place the sorullitos into the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 3-5 minutes, turning occasionally.
- Drain and Serve
- Remove fried sorullitos using a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Notes
- For extra flavor, add a pinch of ground achiote (annatto) to the dough.
- Leftover fritters can be reheated in a dry skillet or air fryer for optimal crispiness.
- If you don’t have fine cornmeal, you can use coarse cornmeal, but the texture will be slightly coarser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 2-3 fritters
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 5
Check out some of our other Latin Recipes:
Pepinos Con Chile y Limon: Mexican Cucumbers with Chile and Lime
Cheese Filled Arepas – Colombian Corn Cakes
Peruvian Scallops a la Chalaca
Authentic Homemade Mexican Chorizo
Frequently Asked Questions
What type of cornmeal should I use for making Sorullitos de Maíz?
It’s best to use medium or coarse cornmeal for Sorullitos to achieve the right texture—smooth enough to shape but with enough grit for that classic fritter bite.
How do I know when the Sorullitos are fully cooked inside?
The Sorullitos should be golden brown on the outside; you can also cut one open to check that it is soft and creamy inside but not doughy.
Can I add cheese to the Sorullitos mixture?
Yes, adding cheese, such as queso blanco or mozzarella, to the dough before frying can enhance the flavor and add a creamy texture inside.
These are great in the morning with eggs. I think i’m going to have that right now.
I’ve been looking for this recipe….used to eat in a restaurant that had these….love them. Thanks!
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.
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!
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!!!
Delicious and on point. My family loves it without the cheese.
My mom would make these for us and now I would like to try to make them for myself.
Thank You for the memories.
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.
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..
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.
thank you!
can these be made ahead and frozen for later frying ?
Like you just said, anything deep fried has to taste good! I’m glad you survived the hurricane.
These look crunchy and delicious!
I’ve never deep fried polenta, I really like this idea
Like they say: anything deep fried tastes better!