Go Back
How to Make Pueto Rican Sorullitos

How to Make Pueto Rican Sorullitos

Learn how to make crispy Sorullitos! These cornmeal sticks are a delightful snack, perfect with a tangy ketchup and mayo dipping sauce. Easy and quick to prepare!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Boil Water:In a large pot over medium-high heat, bring 2 cups of water to a boil.
  2. In a large pot over medium-high heat, bring 2 cups of water to a boil.
  3. 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.
  4. Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly to prevent lumps.
  5. Add 2 tablespoons of butter, 1 tablespoon of sugar, and ¼ teaspoon of salt. Reduce heat to low.
  6. Continue stirring for about 4-5 minutes until the mixture thickens.
  7. 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.
  8. Remove the pot from heat and let the mixture cool slightly.
  9. Stir in 1 cup of shredded cheddar cheese until well combined and smooth.
  10. Shape the Sorullitos:Take small portions of the mixture and shape them into small, finger-like cylinders.
  11. Take small portions of the mixture and shape them into small, finger-like cylinders.
  12. 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.
  13. Heat enough canola oil in a skillet over medium-high heat for frying.
  14. Once the oil is hot, fry the sorullitos in batches for about 2-3 minutes per side or until golden brown.
  15. Transfer the fried sorullitos to a paper towel-lined plate to drain excess oil.
  16. 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.
  17. Mix ketchup and mayo to your desired taste. Optionally, add a pinch of garlic powder or hot sauce for extra flavor.
  18. Serve:Serve the warm sorullitos with the dipping sauce on the side.
  19. Serve the warm sorullitos with the dipping sauce on the side.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.