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

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.

Questions

Can I make Sorullos dairy-free?

Yes. The dairy in this entry is 2 tbsp butter, 1/2 lb queso de mano or mozzarella cheese, cut into small pieces. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Sorullos keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Sorullos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sofrito sauce
Coquito drink
Egyptian Dukkah Nut and Spice Blend sauce

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