Sorullitos De Maiz (Puerto Rican Cornmeal Fritters) Recipe

I can never resist Sorullitos de Maiz con queso, with their crisp golden shell and buttery, cheesy center. One bite and it is easy to see why Puerto Rico serves them from breakfast to appetizers.

I’m obsessed with sorullitos de maiz because they hit that salty, buttery, crispy-soft thing I can never resist. I love the crunch outside, then that tender corn center with shredded cheese pulling through like it has no business being that good.

But it is. Every bite reminds me why I’ll choose these Puerto Rican corn fritters over plain fries any day.

Breakfast with coffee, snack with mayo ketchup, side dish next to anything, I’m in. And when that precooked yellow cornmeal flavor comes through, slightly sweet and savory, I stop pretending I’m sharing.

Just one more. Then another, obviously, again.

Ingredients

• Precooked yellow cornmeal gives sorullitos their cozy corn flavor and firm, dippable bite.
• Milk makes the inside softer and a little richer, without feeling heavy.
• Butter adds that warm, snacky flavor you’ll notice after the first bite.
• Egg helps everything hold together, so they fry up neat, not crumbly.
• Salt keeps the corn and cheese from tasting flat.

  Tiny thing, big job.

• Sugar adds a hint of sweetness, which is classic with that salty cheese.
• Baking powder gives them a lighter bite, not dense little corn bricks.
• Cheese makes the middle melty, savory, and honestly the best part.
• Oil brings the crisp golden shell.

  Basically, that’s the whole fun.

• Plus, they’re filling, cheesy, and perfect for dipping with coffee or sauce.

Ingredient Quantities

• 2 cups precooked yellow cornmeal (masarepa or P.A.N.)
• 1/2 cup water
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1 cup shredded cheese (mozzarella, mild cheddar, or queso blanco), packed
• Vegetable oil for frying, about 2 to 3 cups

How to Make this

1. In a medium saucepan bring the 1/2 cup water and 1/2 cup whole milk to a gentle simmer, then remove from heat and stir in the 2 tablespoons softened butter until melted.

2. In a large bowl combine 2 cups precooked yellow cornmeal, 1 teaspoon fine salt, 1 tablespoon granulated sugar, and 1 teaspoon baking powder.

3. Pour the warm milk mixture over the dry ingredients and stir with a wooden spoon until combined and slightly cooled.

4. Beat 1 large egg lightly and add it to the cornmeal mixture, mixing until a soft, pliable dough forms; fold in 1 cup shredded cheese until evenly distributed.

5. If dough is too dry add a teaspoon of water at a time; if too wet add a little more cornmeal until dough holds shape. Let rest 5 minutes.

6. With lightly oiled hands shape the dough into 3 to 4 inch logs or sticks, pressing gently to compact and seal any cracks.

7. Heat 2 to 3 cups vegetable oil in a heavy pot or deep skillet to 350 to 375 degrees F (medium high).

8. Fry the sorullitos in batches without crowding for 3 to 4 minutes, turning as needed, until evenly golden brown and crisp.

9. Transfer fried sorullitos to a paper towel lined tray to drain excess oil for a minute or two.

10. Serve warm as a breakfast item, appetizer, or side; enjoy with coffee or your favorite dipping sauce.

Equipment Needed

1. Medium saucepan
2. Large mixing bowl
3. Wooden spoon
4. Measuring cups and spoons
5. Whisk or fork (to beat the egg)
6. Box grater or pre-shredded cheese container
7. Heavy pot or deep skillet for frying
8. Frying thermometer or instant read thermometer
9. Slotted spoon or tongs and a paper towel lined tray for draining

FAQ

Sorullitos De Maiz (Puerto Rican Cornmeal Fritters) Recipe Substitutions and Variations

• Cornmeal (precooked yellow cornmeal)
  • White precooked cornmeal (P.A.N. white) in equal amount
  • Fine polenta, cooked and cooled slightly before mixing, 1 to 1 ratio
  • Ground corn flour plus a small amount of semolina for texture, adjust liquid as needed
• Whole milk
  • Buttermilk for a tangier flavor, use same volume
  • Half-and-half for richer fritters, use same volume
  • Unsweetened almond milk for dairy free, use same volume and add 1 teaspoon melted butter or oil for richness
• Large egg
  • Flax egg for vegan option: 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit until gelled
  • 2 tablespoons mashed ripe banana for mild sweetness, adjust sugar if needed
  • 1/4 cup plain yogurt to help bind and add moisture
• Shredded cheese
  • Crumbled queso fresco or cotija for authentic Puerto Rican flavor
  • Monterey jack for a mild meltable option
  • Plant based shredded cheese for dairy free, use a melty variety and pack to same volume

Pro Tips

1. Keep the oil temperature steady around 350 to 375 F. Too cool and they soak oil and get soggy, too hot and the outside burns before the inside cooks. Use a thermometer and adjust heat between batches rather than guessing.

2. Chill the shaped sorullitos briefly on a tray for 10 to 15 minutes before frying. That helps them hold their shape and reduces splitting or leaking of cheese while they cook.

3. Use a blend of cheeses for best texture and flavor. A softer, melty cheese like mozzarella gives stretch while a bit of queso blanco or mild cheddar adds salt and tang. Pack the cheese in rather than overfilling to avoid burst seams.

4. Drain on a wire rack over paper towels instead of piling on towels. That preserves crispness by letting air circulate around the fried pieces, so they stay crunchy instead of steaming themselves.

5. For make ahead and reheating: refrigerate cooked sorullitos in a single layer and re-crisp in a 375 F oven or in a hot skillet for a few minutes. Microwaving will soften them and lose the crisp exterior.