Sorullitos de Maiz is a delicious cornmeal fritters. They are slightly crispy on the outside. On the inside, they are very creamy, buttery, and stuffed with gooey cheese.
This exact recipe is exactly just like I used to make for my grandmother. The only difference is that I used Splenda sweeter because she watches her sugar intake.
Sorullitos de Maiz is a simple mix of cornmeal, water, sugar, butter, and vanilla that is boiled until cooked. Then shaped into small sometimes skinny and sometimes chunky cylinders.
These sorullos are very popular street food in roadside food stands in Puerto Rico. Sold next to Puerto Rican alcapurrias, and Puerto Rican cod fritters and always served with a good ketchup and mayo sauce.
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Why This Recipe Works
- It is the perfect recipe to make ahead and cook when ready to eat. Freezer friendly!
- It is a finger food popular for large gatherings like summer cookouts, parties, and holidays.
- It only needs basic ingredients you can find in any supermarket near you.
- It can be a snack but also a breakfast just like cornmeal porridge, Puerto Rican Avena, or a cream of wheat porridge.
Recipe Ingredients
- Water- For this recipe, we use 2 cups of water to boil the cornmeal.
- Sugar- I used ½ cup of white granulated sugar but you can substitute it with brown sugar. I have also used Splenda sweetener. But if making this savory, avoid adding sugar.
- Butter- I used 2 tablespoons because it helps the cornmeal have a softer texture but also adds saltiness to balance out the sweetness.
- Vanilla extract- I always add 1 teaspoon of vanilla extract to enhance the sweetness.
- Cornmeal- I use 1 ½ cup of regular yellow cornmeal.
- Cheese- I used American cheese slices. A commonly used cheese in this recipe and my favorite is queso de papa. Shredded cheddar cheese is also a good option.
- Oil- I use vegetable oil to fry.
Substitution & Variations
- You can use any type of cheese you like as long is a soft cheese that melts. Some good cheeses to use are shredded or mozzarella and cheddar.
- These Sorullos are very popular in Puerto Rico where you can find them sweet, savory, with or without cheese.
How to make Sorullitos de Maiz
- Photo 1: Add the water, vanilla, sugar, and butter together. Then you add the cornmeal little by little. Whisk constantly to avoid any lumps. It will clicky start boiling the cornmeal.
- Photo 2: With the aid of a spatula or a spoon, mix the dough while cooking. The mix must completely cook or it will have a grainy unpleasant texture. You will know the dough is done when it feels like playdough to the touch.
- Photo 3: Let the dough cool for 10 minutes. If you are in a hurry you can cool it only for 5 minutes but it will be hot to the touch. Now while it is important to cool the dough, if you leave it to cool for a long time it will dry out.
- Photo 4: Cut your cheese slices in half. Only cut it right before making the sorullos to avoid the cheese from getting too soft. On very hot days, I cut my cheese slices and freeze them before using them.
- Photo 5: Shape your sorullos. The easiest way is to form a ball and then flatten it on your hand. Add the cheese and close it up. If you see any little crack, wet your finger and smooth it out.
- Photo 6: Fry your sorullitos de maiz in very hot oil. Fry until they get golden brown or for about 3 minutes. If you cook too long the cheese will start leaking out.
⭐️ Don’t forget your dipping sauce to serve your sorullos. You can go the traditional way with mayo ketchup, make a cilantro salsa, a guayaba sauce, or go with honey.
Recipe Tips
- If you see that your sorullos crack while making it, lightly wet your fingers and smooth out the crack.
- Store your sorullitos in a warm oven to keep them warm for longer.
- You can make these sorullitos smaller into bite size. Perfect for parties!
- Good to know that is a gluten-free recipe.
How to Serve?
When served at restaurants they are usually served on a big platter with other fried foods. These platters can have sorullitos, fried pork chunks, fried tostones, and even mashed plantain balls. It’s always a variation of the best including drinks like the mojito with parcha or the classic piña colada!
Recipe Questions
They can be made ahead! This is great when you trying to prepare ahead of time for a party or to make big batches. You don’t have to do any special steps for this. You just have to make them but not fry them.
I like to first freeze them flat not stacked one another. Then You can either individually wrap them with a little piece of plastic. Or after they freeze store in a freezer bag or an airtight container. Keep uncooked in your fridge for about 1 week and no more than 1 month in your freezer.
Yes! First, take ¼ cup of oil to rub on top of the sorullitos so they can crisp up better. Preheat the air fryer to 400°F. Spray the air fryer tray with nonstick cooking spray. Cook the sorullitos for 10 minutes, flip, and finish cooking for another 10 minutes.
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Sorullitos de Maiz
Ingredients
- 2 cups water
- ½ cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 ½ cups cornmeal
- 4 ½ slices cheese
- 2 cups oil
Instructions
- In a large pot over high heat add water, sugar, butter, and vanilla extract. Add the cornmeal a little bit at a time. Stir the mix while adding the cornmeal with a whisk or fork to break any lumps. Cook for 5 minutes.
- Transfer the cornmeal paste to a bowl and cover with a towel. Let it cool for 10 minutes.
- With your hands wet, take ⅓ cup of mix and make a big leaf shape on your hand. Gently press down on the mix to make it bigger. Place half of a cheese slice in the center and close up the dough. Repeat until done.
- In a large pot over high heat, add 2 cups of oil. Once the oil is hot, cook the sorullitos for 3 minutes or until the get a golden brown color. Serve hot and enjoy.
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Recipe Notes
- Sugar- You can use any type of sugar you like to make the recipe sweet. white, brown, or an artificial sweetener like Splenda.
- Savory- To make the recipe savory just don’t add the vanilla and sugar.
- Cheese- Use any soft cheese you like.
Stephenie says
Hola Nela, gracias por la visita. Definitivamente nada como las recetas de nuestras abuelitas y los recuerdos que traen cada una de ellas. Espero que te guste.
Nela says
Esta receta me recuerda de mi abuela Ligia. Ella me hacia rayar el queso en lo que preparaba la masa. De seguro la voy a tratar. Gracias por compartirla.