Puerto Rican Corn Fritters: Sorullitos de Maíz

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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

• Author: Yadsia G. Iglesias
• Total Time: 30 minutes
• Yield: Makes 12 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy fried cornmeal sticks, sweet and savory,
perfect as an appetizer or snack.

---

Ingredients

Units USM Scale 1x2x3x

• 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

1. Boil the Liquid Mixture
2. In a small saucepan, combine water, salt, sugar, and butter. Bring to a boil over medium-high heat.
3. Prepare Cornmeal Dough
4. 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.
5. Shape the Sorullitos
6. 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.
7. Fry Sorullitos
8. 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.
9. Drain and Serve
10. 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

If You Liked This Recipe, You’ll Love These

• Tartare de Boeuf: How to Make Classic Steak Tartare
• Party Food: Smoked Gouda and Bacon Dip
• Chorizo and Cheese Croquettes
• Smoked Salmon Cream Cheese Bruschetta