Sorullos

Name: Sorullos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 2 cups yellow cornmeal; 4 cups water; 1/2 tsp salt; 2 tbsp butter; 1/2 lb queso de mano or mozzarella cheese, cut into small pieces; 4 cups vegetable oil for frying

Golden cornmeal fritters with a crispy exterior and soft, creamy interior. A classic Puerto Rican appetizer or breakfast side dish traditionally served with cheese and mojo sauce.

35 minMediumServes 4220 cal/serving

Puerto RicanAppetizerStovetopVegetarian

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Ingredients

2 cups yellow cornmeal
4 cups water
1/2 tsp salt
2 tbsp butter
1/2 lb queso de mano or mozzarella cheese, cut into small pieces
4 cups vegetable oil for frying

Instructions

1

Bring 4 cups water to a boil in a large pot. Add 1/2 tsp salt and 2 tbsp butter.
2

Slowly add 2 cups yellow cornmeal to the boiling water, stirring constantly with a wooden spoon to prevent lumps. Continue stirring for 10-12 minutes until the mixture is very thick and creamy.
3

The mixture is done when a spoon inserted into it stands upright. Transfer to a baking sheet and smooth it out into a 1/2-inch thick rectangle. Let cool for 10-15 minutes.
4

Once cooled and firm, cut the cornmeal mixture into 3-inch long by 1-inch wide pieces.
5

Using your fingers or a piping bag, create a pocket in each piece and insert 1/2 lb cut into small pieces queso de mano or mozzarella cheese. Seal the edges.
6

Heat 4 cups vegetable oil for frying in a deep skillet to 350°F (175°C).
7

Working in batches, fry the sorullos for 2-3 minutes per side until golden brown and crispy.
8

Remove with a slotted spoon and drain on paper towels.
9

Serve hot with mojo sauce or marinara for dipping.

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Questions

How hot should the oil be for Sorullos?

For Sorullos, the frying oil is held at 350 F (about 175 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Sorullos look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown and crispy.

What equipment do I need for Sorullos?

Beyond a knife and a board, the method uses a piping bag (step 5) and a sheet pan (step 3). If you do not have one, a zip-top bag with one corner snipped works as the piping bag.

Is Sorullos vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp butter and 1/2 lb queso de mano or mozzarella cheese, cut into small pieces. For fully plant-based entries, see the vegan appetizer collection.

How long does Sorullos keep?

Refrigerate what is left of Sorullos within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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