Nutritions

Calories:
250 kcal
Protein:
10 g
Carbohydrates:
250 mg
Sugar:
605 mg
Salt:
51 g
Energy:
1870 kJ
Fat:
58 g

Directions

1

Gather the Ingredients

Gather all necessary ingredients to prepare the sorullos de maíz.
2

Boil Water and Salt

In a medium, heavy-duty saucepan, combine water and salt. Bring the mixture to a boil over high heat.
3

Add Cornmeal

Reduce the heat to medium. Gradually pour the cornmeal into the pot while whisking continuously to prevent any lumps.
4

Whisk Until Thickened

Continue to whisk rapidly for about 2 minutes until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5

Incorporate the Cheese

Gently fold the cheese into the dough using a silicone spatula. Transfer the dough to a cutting board and allow it to cool.
6

Prepare Oil for Frying

In a deep, heavy-duty pot, heat about 4 inches of oil to 360°F. Prepare a large plate lined with paper towels to drain the sorullos afterward.
7

Shape the Dough

Once the dough is cool enough to handle, divide it in half and roll each portion into a log that measures about 2 inches thick.
8

Cut into Rounds

Using a knife or bench scraper, cut the logs into half-inch thick rounds.
9

Shape Each Piece

Roll each piece into a ball, then shape it into a cylinder about 4 inches long and the thickness of your thumb.
10

Fry the Sorullos

Fry the sorullos in small batches, turning frequently until they are golden and crispy, about 4 minutes per batch. Use a slotted spoon to transfer them to the towel-lined plate and monitor the oil temperature to ensure it stays at 360°F.
11

Prepare the Dipping Sauce

In a small bowl, mix together mayonnaise, ketchup, and peppers to create a dipping sauce.
12

Serve and Enjoy

Serve the hot sorullos accompanied by the dipping sauce on the side for a delightful treat.

It's easy to get hooked on sorullos, a thunderously crispy Puerto Rican cornmeal fritter. Also known as sorullitos, the deep-fried bits of dough get their name from their stubby cigar shape. The crispy outer shell quickly gives way to a luscious, velvety interior. It's this juxtaposition of textures that makes them so irresistible.

Adored on the island, you can find them served on many a Boricua table. My Abuelo would sometimes have sweet sorullos for breakfast with a strong cup of coffee. Savory sorullos are often stacked proudly next to mounds of rice and beans for lunch and dinner. A small bowl of tangy dipping sauce known as mayo-ketchup is never far away.

It's not a complicated or expensive recipe; maybe that's why they're so popular. In its most basic form, sorullo dough is a simple mixture of water, cornmeal, and salt. But, of course, the dough is endlessly adaptable, and you can make it with other ingredients like coconut milk, cheese, butter, corn kernels, sugar, and vanilla.

Sorullos will always hold a special place in my heart, as they were the first recipe my Abuela Dora let me help her with. I was four years old when she taught me how to shape the dough between the palms of my hands. I'll never forget watching the golden sticks cook in the bubbling caldron of oil that never left our stovetop. The scent of the cornmeal frying was intoxicatingly floral, but was nothing compared to that first bite. The crunch was so loud! I was sure my Abuela would yell at me for making so much noise.

If you have kids, this is an easy recipe that will help create life-long memories with them in the kitchen. If you haven't multiplied, you should still try it. And if you're worried about deep frying, brush them with a little melted butter and pop them in your air fryer. As we say on the island, buen provecho. Good luck not devouring them all in one sitting.

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Tips

Whisking the dough constantly prevents lumps of uncooked cornmeal. If you have lumps in your cornmeal dough, press it through a large mesh sieve or colander while it's still hot.
For crispy results, ensure the oil is at the correct temperature. Otherwise, the dough will soak up the oil and the sorullos will be greasy. Remember the more sorullos you add to the oil, the lower the temperature will drop. So if you're frying a larger batch, or if you're working with refrigerated sorullos, start with an oil temperature of 370 F.
Fry in small batches, and gently stir the sorullos as they fry to prevent them from sticking to each other or the pot.

Recipe Variations

Sorullo dough is incredibly versatile.

Add a little sugar, cinnamon, and vanilla to sweeten it.
Make it with coconut milk instead of water to add depth and richness.
Use a different type of cheese to change up the flavor profile.

How to Store Sorullos

You can prep the dough and shape the sorullos ahead of time. Store in an airtight container in the fridge for a few days. If you're layering them on top of each other, separate the layers with parchment or wax paper. You can also freeze the uncooked sorullos on a sheet pan and then transfer them to a freezer-safe container for up to three months.
You can reheat fried sorullos on a sheet pan in a 350 F oven or air fryer until warm and crispy. Depending on their thickness, it should only take 3 to 5 minutes.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!