Sorullitos de Maiz - Latin corn fritters Recipe
Sorullitos de Maiz - Latin corn fritters
Flavors of Puerto Rico
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

Sorullitos de Maiz make a great appetizer, they go great with soup, or they can be served with café con leche for breakfast or with the traditional afternoon coffee.

Serve with marie-rose sauce. You don't know the name? It's the classic pink sauce usually served with cold prawns.- or a simple mix of mayonnaise and ketchup.

- 375 ml / 1 1/2 cups cornmeal
- 1 tsp. salt
- 1 tsp. sugar
- 2 tbsp butter
- 500 ml / 2 cups water
- 250 ml / 1 cup shredded cheese (or queso de bola)
  1. In a medium saucepan bring the water to a boil. Add the salt, sugar, butter, cornmeal and stir until it forms a soft ball that separates from the sides of the pot. Remove from heat.
  2. Add the cheese and mix in well.
  3. Cover with a clean cloth and let rest 5 minutes.
  4. Form the sorullitos by scooping out a heaping teaspoonful, forming a ball, then rolling with your hand on the counter into a stick or sorullito. They typically are about the lenth of the index finger and not too thick.
  5. Fry in plenty of oil over medium high heat until golden.
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