📝 About This Recipe
A beloved staple of Puerto Rican cuisine, these crispy cornmeal fritters are a masterclass in texture—crunchy on the outside and wonderfully soft and buttery on the inside. Often served as a breakfast treat or a savory appetizer, they balance the sweetness of corn with a salty kick of melted cheese. Whether you enjoy them plain or dipped in a tangy garlic-infused sauce, these golden batons offer a warm, comforting taste of the Caribbean islands.
🥗 Ingredients
The Cornmeal Dough
- 2 cups Fine yellow cornmeal (ensure it is fine-ground for a smooth texture)
- 2 cups Water
- 1/4 cup Granulated sugar (adjust slightly based on sweetness preference)
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1.5 cups Sharp cheddar cheese (finely shredded)
The Signature Dipping Sauce (Mayo-Ketchup)
- 1/2 cup Mayonnaise
- 1/4 cup Ketchup
- 1 Garlic clove (pressed or finely minced into a paste)
- 1/2 teaspoon Lemon juice (optional, for a little brightness)
- 1 pinch Smoked paprika
For Frying
- 2-3 cups Vegetable or Corn oil (for deep frying)
👨🍳 Instructions
-
1
In a small bowl, whisk together the mayonnaise, ketchup, minced garlic, lemon juice, and smoked paprika until smooth. Cover and refrigerate to let the flavors meld while you prepare the fritters.
-
2
In a medium saucepan, combine the water, sugar, salt, and butter. Bring the mixture to a rolling boil over medium-high heat.
-
3
Once the water is boiling and the butter has melted, reduce the heat to low. Gradually pour in the cornmeal while whisking constantly to prevent lumps from forming.
-
4
Switch to a sturdy wooden spoon and continue to cook the mixture over low heat. Stir vigorously for about 3-5 minutes until the dough thickens significantly and begins to pull away from the sides of the pot.
-
5
Remove the pot from the heat. Add the finely shredded cheddar cheese and stir until the cheese is completely melted and incorporated into the dough.
-
6
Transfer the dough to a large bowl and let it cool for about 5-10 minutes. It should be warm enough to handle but cool enough that it doesn't burn your hands.
-
7
Take about 1.5 to 2 tablespoons of the dough and roll it between your palms to form a ball, then gently roll it into a cigar or cylinder shape (about 3 inches long and 3/4 inch thick).
-
8
Repeat the process with the remaining dough, placing the formed sorullitos on a parchment-lined baking sheet. Ensure there are no deep cracks in the surface to prevent them from bursting while frying.
-
9
In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of oil to 350°F (175°C).
-
10
Carefully place 5-6 sorullitos into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs, until they are an even golden brown and crispy on all sides.
-
11
Use a slotted spoon to remove the fritters and place them on a plate lined with paper towels to drain excess oil.
-
12
Serve immediately while hot and the cheese inside is still soft, accompanied by the chilled Mayo-Ketchup sauce.
💡 Chef's Tips
Use a fine-grain cornmeal; coarse cornmeal will result in a gritty texture that doesn't hold together well. If the dough feels too dry or cracks when rolling, add a tablespoon of warm water at a time until it's pliable. Do not skip the cooling step; if the dough is too hot, the sorullitos may fall apart in the oil. Maintain the oil temperature at 350°F; if the oil is too cool, they will absorb too much grease and become soggy. For an extra cheesy surprise, you can place a small sliver of Edam or Gouda cheese in the center before rolling.
🍽️ Serving Suggestions
Pair with a hot cup of Puerto Rican coffee (café con leche) for a traditional island breakfast. Serve as an appetizer alongside other 'frituras' like alcapurrias or bacalaítos. Enjoy as a side dish for a hearty bowl of Arroz con Gandules (rice with pigeon peas). Accompany with a cold glass of passion fruit juice or a refreshing Malta. Set them out at a party with extra Mayo-Ketchup and a side of lime wedges.