How to Make Pueto Rican Sorullitos

This How to Make Pueto Rican Sorullitos is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

Sorullitos have African culinary roots — the origins can be traced back to African fritters known as cou-cou. The African influence in Puerto Rican cuisine is evident in dishes like Sorullitos, which have been adapted and incorporated into the island's culinary traditions.

Pro Tips

Use fine cornmeal for the smoothest dough. Keep your hands wet while shaping the sorullitos into small cigar shapes. Fry at 350 degrees F until golden on all sides. They should be crispy outside and soft and cheesy inside.

Storage & Meal Prep

Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.

Frequently Asked Questions

1. What are sorullitos?

Sorullitos are Puerto Rican cornmeal fritters shaped like small cigars. They are a beloved street food and side dish, crispy on the outside with a soft, cheesy cornmeal interior.

2. What type of cornmeal should I use?

Fine-ground yellow cornmeal works best for the smoothest texture. Avoid coarse cornmeal or polenta, which create a gritty result. Regular Quaker cornmeal is perfect.

3. Do I need to add cheese?

Cheese is not required in the traditional recipe, but adding Edam, Gouda, or cheddar to the warm cornmeal mixture before shaping creates an incredibly gooey, melty center.

4. How do I shape sorullitos?

Roll tablespoons of the cooled cornmeal mixture into small torpedo or cigar shapes about 3 inches long. Keep your hands lightly oiled to prevent sticking.

5. What oil temperature for frying?

350-365 degrees Fahrenheit. The sorullitos should sizzle immediately when added and turn golden brown in about 3-4 minutes, rolling them for even color.

6. Why is my sorullitos mixture too sticky to shape?

The mixture may be too hot or too wet. Let it cool to room temperature before shaping. If still sticky, add a tablespoon more cornmeal and mix well.

7. What dipping sauce is traditional?

Mayoketchup — a simple blend of mayo, ketchup, and garlic — is the quintessential Puerto Rican dipping sauce for sorullitos. Some people add hot sauce to the mix.

8. Can I bake sorullitos instead of frying?

Baking at 400 degrees for 15-18 minutes works but will not produce the same crispy exterior as frying. Spray generously with cooking oil before baking.

9. How do I cook the cornmeal mixture?

Bring salted water to a boil, stream in the cornmeal while stirring constantly, and cook for 3-5 minutes until very thick. It should pull away from the sides of the pot.

10. Can I freeze sorullitos?

Freeze shaped, uncooked sorullitos on a tray, then transfer to bags. Fry directly from frozen adding 1-2 extra minutes. They are a great make-ahead appetizer.