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Sorullos Recipe

Sorullos (Puerto Rican Cornmeal Fritters)

3.20 from 15 votes
Sorullos are golden, crispy cornmeal fritters stuffed with cheese, popular in Puerto Rican cuisine. With a soft, slightly sweet interior and a crunchy exterior, these delicious fritters are often enjoyed as a snack, side dish, or appetizer. The savory treat combines cornmeal, butter, cheese, and spices to create a satisfying flavor that captures the essence of Puerto Rican comfort food.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15
Course: Appetizer
Cuisine: Caribbean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fine cornmeal
  • 2 cups water
  • 1 ½ cups shredded cheese mozzarella, queso blanco, or a mild cheese
  • 2 tablespoons butter unsalted
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder optional
  • ½ teaspoon onion powder optional
  • 1 ½ cups vegetable oil for frying
  • 1 egg optional, for a smoother texture

Equipment

  • Medium-sized pot
  • Stirring spoon or spatula
  • Deep skillet or frying pan
  • Slotted spoon
  • Paper towels (for draining excess oil)
  • Plate for serving
  • Cooking thermometer (optional, for checking oil temperature)

Method
 

  1. Prepare the Cornmeal Mixture: In a medium pot, bring 2 cups of water to a boil. Add the salt, sugar, and butter, stirring until dissolved.
  2. Add Cornmeal: Gradually stir in the cornmeal, stirring constantly to avoid lumps. Reduce heat and continue stirring until the mixture thickens into a dough-like consistency.
  3. Mix in Cheese and Spices: Remove from heat and stir in the shredded cheese, garlic powder, and onion powder (if using). Allow the mixture to cool until it’s comfortable to handle.
  4. Shape the Sorullos: Once the dough is cool enough, divide it into small portions and shape each portion into a log, about 2-3 inches long.
  5. Heat the Oil: In a deep skillet, heat vegetable oil over medium-high heat. The oil should be around 350°F (175°C).
  6. Fry the Sorullos: Gently drop the shaped sorullos into the hot oil, frying in batches. Fry for 3-4 minutes per side until golden brown and crispy.
  7. Drain and Serve: Remove the fried sorullos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly before serving.
    Sorullos Recipe

Notes

Cheese Selection: For an authentic Puerto Rican flavor, use queso blanco or a mild mozzarella. You can also experiment with sharp cheddar or a blend of cheeses for different flavors.
Oil Temperature: It’s essential to keep the oil at the right temperature (around 350°F or 175°C). If the oil is too cool, the sorullos will absorb excess oil and become soggy. If it's too hot, they may burn on the outside while remaining uncooked inside.
Baking Option: For a healthier version, you can bake the sorullos instead of frying them. Preheat the oven to 375°F (190°C), brush the sorullos with olive oil, and bake for 20-25 minutes, turning them halfway through.
Add Variations: Feel free to add spices like cumin, paprika, or chili powder for an extra kick. You can also stuff the sorullos with meats or vegetables for a more substantial dish.
Sorullos Recipe