Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Servings
6 servings
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Calories
329 kcal
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Course
Appetizer
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Cuisine
Puerto Rican
Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe
Description
The Sorullitos recipe combines water, salt, sugar, fine cornmeal, and shredded gouda cheese into a thick, cohesive dough that is carefully cooked on the stove until it pulls away from the pot. After cooling, the dough is rolled into uniform cigar shapes and deep-fried in hot oil until golden brown and crisp. The frying step adds a satisfying crunch that complements the moist, cheesy core.
Alongside Sorullitos, the accompanying mayoketchup sauce is a simple blend of mayonnaise, ketchup, and finely minced garlic, offering a creamy and tangy contrast that enhances the fritters' flavor. The balance of the slightly sweet cornmeal and savory cheese in the Sorullitos pairs well with this garlicky dip.
When frying, maintaining oil temperature near 350°F ensures the fritters cook evenly with a crisp shell. Cooling the dough before shaping helps with handling, preventing burns and ensuring uniform shapes for consistent frying results. Sorullitos can be prepared in advance, stored refrigerated or frozen, and reheated using an oven to keep their crisp texture.
Ingredients
Sorullitos ingredients:
- 2 cups water
- 1 ¼ tsp salt
- ½ tsp sugar
- 1 ½ cups corn meal fine
- 1 cup gouda shredded, Edam cheese also works
Mayoketchup ingredients:
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 clove garlic microplaned
Instructions
Make the sorullitos:
- Heat the water over medium-high heat and bring to a boil. Add the sugar and salt.
- Gradually whisk in the cornmeal then reduce the heat to low.
- Continue whisking on low heat until all the water is absorbed and the dough pulls away from the sides of the pot. This takes 3-5 minutes.
- Transfer to a heatproof bowl, mix in the shredded cheese until melted and incorporated.
- Allow the cornmeal mixture cool until you can safely handle it.
- Divide the dough into 24 equal pieces and roll each into a 2 inch to 3 inch cigar shaped fritter.
- Heat a large pan with 1 ½ inches of oil on medium until is reaches 350°F.
- Fry the fritters in batches of 3. Gently drop them in the oil and allow them to turn golden brown on one side and then flip them over.
- Place on a cooling rack over paper towels and allow them to drip.
Make the mayoketchup:
- Combine the mayonnaise, ketchup and garlic in a small bowl. Stir until thoroughly combined.
Notes
- Sorullitos dough should be made with fine cornmeal to ensure smooth texture.
- Allow dough to cool before shaping to make handling easier and safer.
- Maintain frying oil temperature around 350°F for even golden crispness.
- Fry sorullitos in small batches to avoid overcrowding and temperature drops.
- Drain fried fritters on paper towels or a cooling rack to remove excess oil.
- Sorullitos can be made ahead, refrigerated for 1-2 days or frozen up to 2-3 months.
- Reheat sorullitos in an oven to preserve crispiness; microwaving works for small portions but softens texture.
- For storage, separate layers with parchment paper to prevent sticking.
- Adjust sugar and cheese quantities in the dough to taste for sweetness and cheesiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 865mg | 36% |
| Potassium | 186mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 283mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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