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A Puerto Rican cuisine staple, crispy outside and soft inside, these are served as appetizers or side dishes. Add some cheese and you’ll have a midday snack!

Serving: 8 to 12 corn fritters


  • 2 cups of water

  • 1 tablespoon of butter

  • 2 tablespoons of granulated sugar

  • 1 teaspoon of salt

  • 1 ¼ cups of finely ground cornmeal

  • 1/2 cup (4 oz) of shredded cheddar cheese


In a medium saucepan over medium heat, mix water, butter, sugar, and salt. The amount of sugar may vary, depending on how sweet or savory you prefer them. Bring to a boil and slowly whisk in the cornmeal. Stir continuously with a spoon for 3-4 minutes, or until a soft ball is formed. Remove the mixture from heat and mix cheese until completely incorporated. You can opt for not mixing the cheese and simply stuff them with the cheddar cheese, if desired.

Let the “dough” cool until able to handle. The dough should be smooth and springy – like playdough. If it is crumbly, add a little bit of warm water and, if it sticks to your fingers, add more cornmeal.

Take a rounded tablespoon of dough and knead between your fingers until smooth. Roll into a ½ inch wide log, approximately 3-inches long. If you opted to stuff them instead of working the cheese into the dough, this is the part where you create an indention in the middle and fill it with cheese completely. Fry the sorullitos in boiling oil at least an inch deep for 3-4 minutes. Remove from oil and drain on paper towels.

Sorullitos are best served with mayoketchup. In a small cup, mix equal parts of mayonnaise and ketchup, add a pinch of salt and garlic powder to taste. 


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