Sorullitos

Name: Sorullitos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 2 cups yellow cornmeal; 2 cups water; 1 tbsp sugar; 1/2 tsp salt; 1 cup cheddar cheese, shredded (optional); Vegetable oil for frying

Sorullitos de Maiz (soh-roo-YEE-tohs)

Cornmeal Fritters

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 189 kcal

Sweet, cigar-shaped cornmeal fritters fried until golden on the outside and soft inside, often served with a mayo-ketchup dipping sauce.

Nutrition & Info

Protein 3.0g

Carbs 24.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

saucepan skillet paper towels

Presentation Guide

Vessel: basket or plate

Garnishes: mayo-ketchup sauce

Accompaniments: bacalaitos, cold drinks

Ingredients

2 cups yellow cornmeal
2 cups water
1 tbsp sugar
1/2 tsp salt
1 cup cheddar cheese, shredded (optional)
Vegetable oil for frying

Instructions

1
Bring water, sugar, and salt to a boil in a saucepan.
2
Reduce heat to low and slowly add cornmeal, stirring constantly to prevent lumps.
3
Cook and stir five minutes until mixture pulls away from the sides and forms a thick dough. Add cheese if using.
4
Let dough cool enough to handle. Roll into cigar-shaped pieces about three inches long.
5
Heat oil to 350F. Fry sorullitos in batches until golden brown all over, about three minutes.
6
Drain on paper towels and serve hot with mayo-ketchup sauce.

💡

Did You Know?

Sorullitos get their name from the Spanish word for "little cigar" because of their elongated shape.

Chef's Notes

Equipment Tips

saucepan
skillet
paper towels

Garnishing

mayo-ketchup sauce

Accompaniments

bacalaitos, cold drinks

The Story Behind Sorullitos

Sorullitos are a direct descendant of Taino corn cooking traditions that survived Spanish colonization. The indigenous people of Puerto Rico cultivated corn extensively, and the technique of forming cornmeal dough into shapes for cooking predates European arrival. Spanish colonizers adopted the practice and added cheese to the recipe. Today sorullitos are a beloved snack across the island, served at restaurants, beach kiosks, and home kitchens alike.

🕐 Traditionally enjoyed snack or appetizer 📜 Origins: Taino corn tradition

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