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!
About This Recipe
Here's what separates restaurant-quality sorullitos from the soggy disappointments most home cooks end up with: we always bloom our cornmeal in hot liquid first, then let it cool completely before adding cheese. Most people dump everything together cold and wonder why their sorullitos fall apart in the oil. The blooming process gelatinizes the starch properly, creating that perfect chewy-yet-crispy texture abuela achieved instinctively. In Dominican kitchens, we call this 'despertar la harina' – waking up the flour. The cooling step is crucial because hot cornmeal will melt your cheese prematurely, creating pockets that burst during frying. I learned this from a tía in Santiago who ran a small colmado – she'd make hundreds daily and never had one break apart. That's because she understood the science behind our traditional technique, even if she couldn't explain the chemistry.
Ingredients for How to Make Pueto Rican Sorullitos
- 2 cups water
- 2 cups yellow cornmeal
- 2 tablespoons butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup shredded cheddar cheese
- Canola oil — for frying
- Ketchup and mayo — for dipping sauce
How to Make How to Make Pueto Rican Sorullitos
- Boil Water:In a large pot over medium-high heat, bring 2 cups of water to a boil.
- In a large pot over medium-high heat, bring 2 cups of water to a boil.
- Prepare the Cornmeal Mixture:Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.Continue stirring for about 4-5 minutes until the mixture thickens.
- Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.
- Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.
- Continue stirring for about 4-5 minutes until the mixture thickens.
- Add Cheese:Remove the pot from heat and let the mixture cool slightly.Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Remove the pot from heat and let the mixture cool slightly.
- Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Shape the Sorullitos:Take small portions of the mixture and shape them into small, finger-like cylinders.
- Take small portions of the mixture and shape them into small, finger-like cylinders.
- Fry the Sorullitos:Heat enough canola oil in a skillet over medium-high heat for frying.Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Heat enough canola oil in a skillet over medium-high heat for frying.
- Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.
- Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce:Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Serve:Serve the warm sorullitos with the dipping sauce on the side.
- Serve the warm sorullitos with the dipping sauce on the side.
What to Serve With How to Make Pueto Rican Sorullitos
These crispy corn fritters are absolutely divine alongside a bowl of rich sancocho - the hearty Dominican stew provides the perfect savory contrast to sorullitos' subtle sweetness. The textures play beautifully together, with the tender vegetables and meat balancing the golden, crunchy exterior of each fritter.
My Dominican pollo guisado pairs wonderfully with sorullitos, creating an authentic island feast that reminds me of Sunday dinners at my abuela's house. The savory, sofrito-seasoned chicken and its flavorful sauce complement the corn's natural sweetness, while the sorullitos help soak up every drop of that incredible guiso.
For a lighter touch, serve these golden beauties with fresh avocado slices drizzled with lime juice and a sprinkle of sea salt. The creamy, cool avocado cuts through the fried richness perfectly, while the citrus brightness elevates the whole plate - it's a combination that never fails to transport me straight back to the Caribbean.
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.
How to Make Pueto Rican Sorullitos
Ingredients
Method
- Boil Water:In a large pot over medium-high heat, bring 2 cups of water to a boil.
- In a large pot over medium-high heat, bring 2 cups of water to a boil.
- Prepare the Cornmeal Mixture:Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.Continue stirring for about 4-5 minutes until the mixture thickens.
- Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.
- Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.
- Continue stirring for about 4-5 minutes until the mixture thickens.
- Add Cheese:Remove the pot from heat and let the mixture cool slightly.Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Remove the pot from heat and let the mixture cool slightly.
- Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
- Shape the Sorullitos:Take small portions of the mixture and shape them into small, finger-like cylinders.
- Take small portions of the mixture and shape them into small, finger-like cylinders.
- Fry the Sorullitos:Heat enough canola oil in a skillet over medium-high heat for frying.Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Heat enough canola oil in a skillet over medium-high heat for frying.
- Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.
- Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce:Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
- Serve:Serve the warm sorullitos with the dipping sauce on the side.
- Serve the warm sorullitos with the dipping sauce on the side.
Nutrition
Notes
Use fine-ground white cornmeal, not yellow or coarse varieties, because the finer texture creates better binding and the neutral color lets the cheese shine through without competing flavors. After years of making these, I always add a pinch of garlic powder to my cornmeal mixture – it's not traditional but enhances the cheese's sharpness without overpowering the corn's sweetness. Test your oil temperature with a small piece of dough first; sorullitos need exactly 350°F because lower temps make them greasy while higher temps brown the outside before the center sets properly. Roll each sorullito between your palms rather than shaping with fingers because the palm's warmth helps seal any cracks while the rolling motion ensures even thickness for consistent cooking. Storage & Meal Prep:
Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
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